Panforte Recipe – Eats Now

Name: Panforte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole blanched almonds, toasted and roughly chopped; 1 cup hazelnuts, toasted, skinned, and roughly chopped; 2/3 cup chopped candied orange peel; 2/3 cup chopped candied lemon peel; 1 cup coarsely chopped dried figs; 1/2 cup rice or all purpose flour; Finely grated zest of 1 lemon; 1/2 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground allspice; 2/3 cup sugar; 1/4 cup honey; 2 tbsp butter, plus more for the pan; Confectioners sugar, for sifting; 8 in (20cm) springform pan; Rce paper

Servings: persons

1 cup whole blanched almonds, toasted and roughly chopped
1 cup hazelnuts, toasted, skinned, and roughly chopped
2/3 cup chopped candied orange peel
2/3 cup chopped candied lemon peel
1 cup coarsely chopped dried figs
1/2 cup rice or all purpose flour
Finely grated zest of 1 lemon
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
2/3 cup sugar
1/4 cup honey
2 tbsp butter, plus more for the pan
Confectioners sugar, for sifting
8 in (20cm) springform pan
Rce paper

1
Preheat the oven to 350F (180C).
2
Butter an 8in (20cm) springform pan.
3
Line the bottom and sides of the pan with parchment paper.
4
Place a round of rice paper in the bottom of the pan.
5
Stir the almonds, hazelnuts, candied peel, figs, rice flour, lemon zest, cinnamon, nutmeg, cloves, and allspice together in a bowl.
6
Stir the sugar, honey, and butter in a small saucepan over low heat until melted.
7
Pour into the nut mixture and stir well.
8
Spoon into the pan, and with moistened hands, press until smooth and even.
9
Bake for 30 minutes, until set.
10
Transfer to a wire rack and let cool completely in the pan.
11
Remove the sides of the pan and invert onto the rack.
12
Peel off the parchment but leave the rice paper in place.
13
Turn right side up.
14
Sift confectioners sugar over the panforte.
15
Slice into thin wedges and serve.

518

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 cup whole blanched almonds, toasted and roughly chopped, 1 cup hazelnuts, toasted, skinned, and roughly chopped, 2/3 cup chopped candied orange peel, 2/3 cup chopped candied lemon peel, and more.

Yes, 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!

Panforte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions