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Panforte Recipe

Recipe by Pedro M. A. Neves

Panforte is a dense, spiced cake from Siena, Italy, studded with nuts and dried fruits held together with honey and dark chocolate. This medieval confection balances warming spices like cinnamon and clove with the sweetness of candied citrus and toasted almonds. Rich and intensely flavored, panforte is traditionally sliced thin and enjoyed with wine or coffee.

Ingredients

• 150g (5.3 oz) whole almonds, blanched
• 100g (3.5 oz) candied orange peel, diced
• 100g (3.5 oz) candied lemon peel, diced
• 75g (2.6 oz) raisins
• 75g (2.6 oz) dark chocolate (70% cocoa), chopped
• 100g (3.5 oz) honey
• 100g (3.5 oz) granulated sugar
• 50g (1.8 oz) all-purpose flour
• 1 tsp ground cinnamon
• 0.5 tsp ground clove
• 0.25 tsp ground black pepper
• 0.25 tsp ground nutmeg
• Pinch of ground ginger
• 40g (1.4 oz) butter
• 50g (1.8 oz) powdered sugar for dusting
• 1 sheet edible rice paper or parchment paper

Instructions

1. Preheat oven to 160°C (320°F). Line a 20cm (8-inch) round cake tin with rice paper or parchment, allowing it to extend above the edges.

2. Toast almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool slightly, then roughly chop.

3. In a small bowl, combine flour, cinnamon, clove, black pepper, nutmeg, and ginger. Set the spice mixture aside.

4. Heat honey, sugar, and butter in a heavy-bottomed saucepan over medium heat, stirring occasionally, until the mixture reaches 120°C (248°F) on a candy thermometer, approximately 8-10 minutes. Do not stir vigorously once it begins to boil.

5. Remove pan from heat and immediately stir in the spice mixture until fully combined. Add chopped almonds, candied orange peel, candied lemon peel, raisins, and dark chocolate. Stir vigorously until all ingredients are evenly distributed and the mixture begins to thicken slightly, about 2 minutes.

6. Pour the mixture into the prepared tin, pressing gently and evenly with an oiled spatula. Smooth the top surface.

7. Bake for 30-35 minutes until the surface is firm to the touch but still has slight give in the center. The panforte should not brown significantly.

8. Remove from oven and cool in the tin for 15 minutes, then turn out onto a wire rack and cool completely, approximately 2 hours.

9. Once fully cooled and set, dust generously with powdered sugar on both sides. Wrap tightly in parchment paper.

10. Store in an airtight container at room temperature for up to 4 weeks. Allow panforte to rest for 24 hours before slicing for best texture and flavor development.

Substitutions

• Substitute walnuts or hazelnuts for almonds at equal weight for a different flavor profile
• Replace candied citrus peel with dried figs or apricots (75g total) for a different fruit character
• Use light honey or agave nectar if dark honey is unavailable, reducing slightly for consistency
• Omit dark chocolate or substitute white chocolate for a lighter version

Tips

• Use a candy thermometer for accuracy; panforte texture depends critically on the correct sugar temperature
• Chop all dried fruits and nuts before beginning to streamline the final mixing phase
• Dust with powdered sugar just before serving to prevent it from absorbing moisture from the panforte surface
• Slice panforte with a sharp, warm knife (dip in hot water and dry between cuts) for clean, neat slices

Panforte dates to medieval Siena, where it was created by monks and served during religious festivals. The name means 'strong bread' in Italian, referencing both its dense texture and the bold spice profile that was a mark of luxury when exotic spices were precious trade goods.

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