Panforte
Panforte is dense and nutty, with dried fruit, orange, warm spices and chocolate in the mix. The snowy powdered sugar finish makes it a perfect choice for your Christmas Day dessert.
Servings: 20 people
Equipment
- Baking Sheet Rimmed
- Saucepan Small and Heavy-Bottomed
- Instant-read thermometer or Candy Thermometer
Ingredients
- 1 Cup whole almonds
- 1 Cup hazelnuts chopped
- 1 Cup dried figs stems removed and chopped
- ½ Cup dried apricots chopped
- ½ Cup candied orange peel finely chopped
- ¾ Cup all-purpose flour
- ¼ Cup unsweetened cocoa powder
- 2 Teaspoons ground cinnamon
- ½ Teaspoon ground ginger
- ½ Teaspoon ground nutmeg
- ¼ Teaspoon ground cloves
- ¼ Teaspoon kosher salt
- ⅔ Cup honey
- ¾ Cup granulated sugar
- 4 Ounces semisweet chocolate finely chopped
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F. Lightly coat a 9-inch springform pan with nonstick cooking spray. Line the bottom with a parchment paper round and the sides with parchment paper strips, then lightly coat the parchment with nonstick cooking spray.
- Spread the whole almonds and the chopped hazelnuts on a rimmed baking sheet. Toast for 8 to 10 minutes, until fragrant and lightly golden. Let the nuts cool for 5 minutes, then roughly chop the almonds.
- Add the chopped dried figs, chopped dried apricots, and finely chopped candied orange peel to a large heatproof mixing bowl. Sift the all-purpose flour, unsweetened cocoa powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves and kosher salt over the fruit. Add the chopped toasted nuts and toss until every piece is lightly coated.
- Add the honey and granulated sugar to a small heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar has dissolved. Once dissolved, stop stirring and let the mixture cook until it reaches 240°F on a candy or instant-read thermometer. Remove the pan from the heat as soon as it reaches 240°F.
- Immediately stir in the finely chopped semisweet chocolate until smooth. Pour the hot chocolate syrup over the fruit-and-nut mixture. Work quickly and stir firmly with a rubber spatula until no dry flour remains and everything is evenly coated.
- Transfer the mixture to the prepared springform pan. Place a piece of parchment paper over the mixture, then use the flat bottom of a measuring cup to press it firmly into an even layer, making sure it reaches the edges. Remove the top piece of parchment paper before baking.
- Bake for 28 to 30 minutes. Begin checking at 28 minutes.
- Place the pan on a wire rack and cool for 1 hour. Run a paring knife around the edge, release the springform collar, and let the panforte cool completely for 1 more hour before removing the parchment.
- Transfer the cooled panforte to a serving platter. Dust it with 2 tablespoons powdered sugar, cut it into thin wedges with a sharp knife, and serve with coffee, espresso or a festive drink.
The panforte is ready when the edges are set, and you see a few tiny bubbles around the outer edge. The center should still feel soft and slightly tacky when gently pressed. Don't wait for the center to feel dry or completely firm. It will firm considerably as it cools.
Notes
Don’t wait for a firm center: The center should still be soft and slightly tacky when the panforte comes out of the oven. On my first attempt, I cooked it further but found it firms considerably as it cools. Baking until the middle is dry can make it difficult to slice, so trust the process and take it out of the oven when the center is not quite set.
Prepare before cooking the syrup: I get the pan lined and the fruit mixture ready first. Once the hot syrup goes in, the mixture thickens fast and needs to go straight into the pan. Racing against the clock to get it lined while the mixture is visibly thickening in front of you can be tricky!
Watch the thermometer: I pay more attention to the thermometer than the clock for the syrup. Remove it from the heat as soon as it reaches 240°F.
Prepare before cooking the syrup: I get the pan lined and the fruit mixture ready first. Once the hot syrup goes in, the mixture thickens fast and needs to go straight into the pan. Racing against the clock to get it lined while the mixture is visibly thickening in front of you can be tricky!
Watch the thermometer: I pay more attention to the thermometer than the clock for the syrup. Remove it from the heat as soon as it reaches 240°F.
Nutrition
Calories: 237kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 35mg | Potassium: 245mg | Fiber: 4g | Sugar: 29g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
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