|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Panforte

by
Giulia Scarpaleggia
Panforte

PT1H

Share recipe

hide story show story

Panforte is a thick and dense cake of medieval origin. At first it was made by the monks in the monasteries and given as a symbolic gift on special occasions, then passed into the hands of the apothecaries. Nowadays, it is made by pastry shops and bakeries in Siena and enjoyed mainly during Christmas time.

Ingredients

print recipe
shopping List
print recipe
shopping List

Equipment

  • 18cm spring-form cake tin
  • Sheet of rice paper

Method

print method
1
Preheat oven to 180°C/gas mark 4
2
Toast the almonds in the oven for a few minutes
3
Add the toasted almonds to a large bowl with the flour, the finely chopped candied peel and spices. Stir to mix
4
Line a 18cm round cake tin with the rice paper wafer (preferably a spring form tin, as it will be much easier to remove the panforte once baked)
5
Melt the honey and icing sugar with 3 tablespoons of water in a small saucepan over low heat. Once it becomes a thick golden syrup, remove the saucepan from the heat
6
Pour the syrup into the bowl with all the other ingredients and stir with a spoon to mix everything: it will be a very hard dough
7
Scoop the dough into the lined cake tin and smooth the surface with a spoon. Dust the surface with icing sugar and bake for 25–30 minutes
8
Remove the panforte from the oven, let it cool slightly and then remove it from the baking tin. If you wait until completely cold, the caramelised sugar will stick to the tin and give you a hard time! If this happens, slightly warm the tin and the panforte will come out easily
9
Once the panforte is cold, dust generously with icing sugar. It keeps for weeks wrapped in parchments paper if properly stored in a cool and dry place
image

Discover more about this region's cuisine:

Discover more about this region's cuisine:

Follow Great Italian Chefs


Share recipe

Discover more about this region's cuisine:

Discover more about this region's cuisine:

Follow Great Italian Chefs


Giulia Scarpaleggia Profile Picture
Giulia Scarpaleggia

Giulia is a Tuscan food blogger who has turned her passion into a job and is now a freelance food writer, developing recipes for magazines and food companies.

You may also like

Traditional Italian recipes
Recipe Collection
Italian comfort food
Recipe Collection
Italian almond recipes
Recipe Collection
Cake
Recipe Collection
The story behind the Slow Food revolution
by Pete Dreyer
The pastiera: Italy's most festive cake
by Luciana Squadrilli
Tuscan
Recipe Collection
Tuscany
Almond
Recipe Collection
Lemon cake recipes
Recipe Collection

NAVIGATE

© Great Italian Chefs 2021