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Panforte is more than just a dessert—it’s a bite-sized journey into Siena’s rich culinary history. This dense, chewy cake overflows with toasted almonds, fragrant spices, and sweet, colorful candied fruits that create a symphony of flavors with every bite. Its bold, spiced sweetness has made it a beloved treat for centuries, traditionally enjoyed alongside a glass of dessert wine or a steaming cup of coffee. Whether shared during festive gatherings or savored quietly on a cozy afternoon, Panforte transforms a simple moment into a warm, indulgent celebration of Tuscan tradition and flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 16 Servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup 100 g (1/2 cup) all-purpose flour
  • 1 cup 200 g (1 cup) honey
  • 1 cup 200 g (1 cup) granulated sugar
  • 150 g (1 1/4 cups) blanched almonds, coarsely chopped
  • 100 g (1 cup) candied orange peel, chopped
  • 100 g (1 cup) candied lemon peel, chopped
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 2 tbsp cocoa powder (optional, for a darker flavor)
  • Powdered sugar, for dusting

Equipment

  • 9- 10-inch spring form pan, or round cake pan

Instructions
 

  1. Preheat
    Preheat oven to 160°C (320°F). Line a 10-inch cake pan with parchment paper. Grease lightly with butter.
  2. Toast Nuts and Peel
    Toast almonds lightly in a dry pan or oven for 5–7 minutes until fragrant.
    Chop candied orange and lemon peel into small pieces.
  3. Honey-Sugar Syrup
    In a small saucepan, combine honey and sugar.
    Heat over medium heat until sugar dissolves and mixture is smooth.
    Remove from heat and let cool slightly.
  4. Combine Dry Ingredients
    In a large mixing bowl, combine flour, spices (cinnamon, nutmeg, cloves), salt, and cocoa powder.
  5. Mix Cake
    Add chopped almonds and candied peels to the dry ingredients.
    Pour in warm honey-sugar syrup.
    Stir with a wooden spoon until everything is evenly coated and sticky.
  6. Bake
    Transfer mixture to prepared pan. Press down evenly with spatula.
    Bake for 25–30 minutes until firm to the touch but not hard.
    Do not overbake; Panforte should remain chewy.
  7. Cool and Set
    Let cake cool in pan for 10–15 minutes, then transfer to cooling rack.
    Dust generously with powdered sugar once fully cooled.
  8. Slice and Serve
    Slice into 16 wedges or squares.
    Panforte is traditionally served thinly with espresso or Vin Santo.

Notes

Almonds: Toast them lightly to bring out their flavor, but don’t let them brown too much or the cake will taste bitter.
Candied Citrus Peel: Use high-quality peel; the flavor is essential. You can substitute with dried cranberries or cherries for a different twist.
Honey: Choose a mild honey so it doesn’t overpower the spices. Orange blossom or acacia honey works beautifully.
Spices: Traditional Panforte relies on cinnamon, nutmeg, and cloves. You can add ground black pepper for a classic spicy touch.
Sticky mixture: Panforte should be dense and sticky, not like a light cake batter. Stir thoroughly so nuts and peel are evenly coated.
Don’t overmix: Overworking can make it dry.
Low and slow: Bake at 160°C (320°F) to avoid burning the sugar or nuts.