Panforte Recipe

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Panforte is a centuries-old confection hailing from Siena, Italy. Translating to "strong bread," it’s less like a traditional cake and more like a chewy, spiced fruit-and-nut-filled delight that dates back to medieval times.

Originally made with honey, spices, and dried fruit, it was a special treat reserved for holidays or gifted to noble families. With its dense, compact texture and warming spices, it’s easy to see why Panforte became such a treasured part of Italian holiday celebrations.

Thick, rich, and nut-packed — this traditional Panforte is a chewy chocolate dream.

What I love about Panforte is its simplicity and versatility—it’s packed with almonds, hazelnuts, figs, and candied orange peel, all held together by honey and chocolate. The blend of cocoa and cookie spices brings a rich depth, while the nuts and dried fruit add bursts of texture and flavor.

It does remind me of chocolate salami, but in cake form—rustic, indulgent, and incredibly satisfying. The best part? It gets better as it ages, allowing the flavors to develop even further, making it the perfect “make-ahead” treat for special occasions.

A single slice, but loaded with textures: chewy figs, crunchy almonds, and tender candied peels.

If you’ve never tried Panforte, it’s worth the effort. It’s the kind of cake that feels both timeless and unique—ideal for sharing with friends or enjoying alongside a cup of coffee.

Plus, there’s something grounding about baking a recipe that’s been loved for generations. Give it a go, and let this Sienese classic bring a little bit of history (and a lot of flavor) into your kitchen.

The rustic crust of Panforte, coated in a snowy dusting of icing sugar.

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Ingredients:

(Make one 8 inch cake)

• Unsalted Butter, For Greasing

• Pure Honey, 180g

• Demerara Sugar, 150g

• High Quality Dark Chocolate Preferably Valrhona or Callebaut, 115g

• Amaretto / Cognac, 2 TBSP

• Unbleached All Purpose Flour, 125g

• High Quality Dark Cocoa Powder Preferably Valrhona or Callebaut, 25g

• Cookie Spice Homemade, 1 TBSP

• Sea Salt, Pinch

• Blanched Almonds Coarsely Chopped, 150g

• Hazelnuts / Macadamia Coarsely Chopped, 135g

• Dried Figs Coarsely Chopped, 180g

• Candied Orange Peels, 40g

• Icing Sugar, For Dusting

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Equipment:

• Oven

• Sauce Pot

• 8" Spring Form Cake Pan

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Directions:

1. Please visit my "Cookie Spice Blend" page for the recipe.

2. Grease the cake pan with some butter and line it with parchment paper at the bottom and sides.

3. Preheat oven to 160 degrees celsius or 320 fahrenheit.

4. In a sauce pot over medium heat, add honey and sugar.

5. Stir and cook until the sugar has completely dissolved.

6. Add in the dark chocolate.

7. Continue stirring and cooking until the chocolate has completely melted.

8. Remove from heat and add in ameretto.

9. Stir to combine well.

10. Set it aside until ready to use.

11. In a large mixing bowl, combine flour, cocoa, cookie spice and salt.

12. Followed by almonds, nuts, figs and orange peels.

13. Mix until well combined, making sure that the nuts are well coated.

14. Next, add the chocolate mixture.

15. Mix to combine well.

16. It will get to a point when it is difficult and frustrating to mix.

17. Continue mixing until everything is fully incorporated without any streaks of flour mixture.

18. Transfer to the prepared cake pan.

19. Use a cake smoother to even the top and press to compact.

20. Wack into the oven and bake for 30 mins.

21. Your kitchen will be permeated with wonderful chocolaty aroma.

22. Remove from the oven and set aside to cool down completely.

23. Unmold and transfer onto a serving plate.

24. Dust with icing sugar.

25. Slice and serve.

26. This cake will taste better as it ages.

Fruity, nutty and chocolaty...

Chocolatelicious...

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Recipe Video: