Cocoa Panforte Recipe

Name: Cocoa Panforte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces honey; 4 ounces white sugar; 3 ounces chopped pine nuts; 3 ounces chopped walnuts; 3 ounces chopped almonds; 3 ounces chopped candied pineapple; 3 ounces chopped crystallized ginger; 3 ounces chopped dried dates; 2 ounces unsweetened cocoa powder; 1/2 teaspoon ground coriander; 1/2 teaspoon ground allspice; 1/3 teaspoon ground nutmeg; 2 tablespoons confectioners' sugar, or as needed for dusting

Servings: persons

5 ounces honey
4 ounces white sugar
3 ounces chopped pine nuts
3 ounces chopped walnuts
3 ounces chopped almonds
3 ounces chopped candied pineapple
3 ounces chopped crystallized ginger
3 ounces chopped dried dates
2 ounces unsweetened cocoa powder
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/3 teaspoon ground nutmeg
2 tablespoons confectioners' sugar, or as needed for dusting

1
Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.
2
Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.
3
Press mixture into the prepared baking pan.
4
Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.
5
Remove panforte from the baking pan and dust with confectioners' sugar.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 ounces honey, 4 ounces white sugar, 3 ounces chopped pine nuts, 3 ounces chopped walnuts, and more.

Yes, Cocoa Panforte falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cocoa Panforte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions