Panforte

Traditional Panforte di Siena Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Almonds and hazelnuts: For the best flavor, I always toast the nuts before chopping and mixing them into the cake.
Dried figs and apricots: For sweetness. Also, I always find figs a festive choice for Christmas!
Candied orange peel: Use finely chopped candied orange peel. You could even make your own if you’re feeling adventurous!
All-purpose flour: There’s only a small amount of flour compared with all the fruit and nuts, and it’s to help bind the cake together.
Cocoa and chocolate: Unsweetened cocoa and semisweet chocolate give the panforte its dark color and mild chocolate flavor. I like to use Dutch-processed unsweetened cocoa powder for the richest, smoothest flavor.
Spices: Cinnamon, ginger, nutmeg and cloves. Cinnamon is the main spice flavor in this panforte recipe.
Honey and sugar: Cook these together to make the syrup that binds the fruit and nuts and firms as the cake cools down.
Powdered sugar: A generous dusting covers the cooled panforte before slicing, giving it more sweetness and a festive snowy look.

How to Make Tuscan Panforte

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Get the pan ready: Line the springform pan with parchment paper and lightly coat it with cooking spray. I make sure this is done before I start the syrup because the mixture thickens quickly later.
Toast the nuts: Toast the almonds and hazelnuts, let them cool briefly, then roughly chop the almonds.
Combine the fruit mixture: Add the dried fruit and candied orange peel to a large bowl. Sift in the dry ingredients – flour, cocoa, spices and salt – and then add the toasted nut mixture and toss it all together.
Cook the syrup: Heat the honey and sugar until the sugar dissolves. Stop stirring and continue cooking until it reaches the required temperature, then remove the saucepan from the heat and stir in the chopped chocolate.
Mix and press: Pour the hot syrup into the fruit mixture and stir firmly until no dry flour remains. Transfer everything to the prepared pan and press it firmly into an even layer.
Bake and cool: Bake the panforte, then let the cake cool completely before removing the parchment and adding the powdered sugar on top. Use a sharp knife to slice thin wedges, serve and enjoy!

Substitutions and Variations

Try another kind of nut: Replace the almonds with the same amount of walnuts or pecans. Pistachios are another option. If you want to leave out the hazelnuts, you could use extra almonds in their place.
Change the dried fruit: Soft dried dates would work instead of figs. Dried cherries, sultanas, raisins, citron or extra figs would be good in place of the dried apricots.
Add a little pepper: A pinch of ground black pepper is traditional in some versions of panforte and gives the spice mixture a little extra warmth. I added a tiny pinch and liked the warmth.
Use rice paper: The last time I baked panforte, I added rice paper underneath, which worked well as an edible layer that stops the sticky cake from sticking to your fingers!
Spice switch: Try apple pie spice instead of cinnamon, or ground allspice in place of nutmeg.
Make it dairy-free: There’s no milk or butter in this cake. Some semisweet chocolate contains milk, so check the label and choose a dairy-free brand if needed.

Serving Suggestions

With coffee: Panforte is traditionally served in thin wedges, and I think a cup of Christmas coffee is a great match. The cinnamon, nutmeg and cloves flavours in the coffee give it at festive flavor!
With a festive cocktail: I love this Italian Christmas cake with a gingerbread latte cocktail (or two!) which is a cocktail made with espresso, spiced rum and coffee liqueur. It’s a fun after-dinner option if you’re serving panforte for dessert after your Christmas meal.
For a non-alcoholic option: White Christmas punch is fruity, festive and takes just a few minutes to make. It also gives you something cold to serve with the dense panforte if you don’t want another warm spiced drink.
For a Christmas party: This spiced holiday punch is an easy choice if you’re serving a crowd, and you can make it with or without alcohol. If you want to offer some savory options too, try my Christmas tree deviled eggs. This Christmas tree charcuterie board is fun to make (and eat!)
Give some as a gift: Treating friends, family and neighbors to homemade panforte makes a change from the usual holiday cookie box (or you could include a few slices in the cookie box!)

How to Store

Store: Wrap the cooled panforte tightly in plastic wrap and put it in an airtight tin or similar container. Keep it at cool room temperature for up to 2 weeks or refrigerate it for up to 1 month. I recommend that you leave refrigerated panforte at room temperature for about 30 minutes before slicing, as chilling can dull the flavors a bit.
Freeze: Wrap the whole cake or individual wedges in plastic wrap, then freeze them in a freezer-safe container for up to 3 months.
Thaw: Thaw frozen panforte overnight in the refrigerator, then let it come to room temperature before serving.