Panforte

Panforte di Siena

A dense, chewy Tuscan Christmas confection from medieval Siena, where toasted nuts, candied citrus, honey and warm spices are bound into a flat cake and dusted with powdered sugar.

Prep

25 min

Cook

35 min

Total

60 min

Serves

8-10

Difficulty

Medium

Recipe ingredients

• •100 g (3½ oz) whole blanched almonds, lightly toasted
• •100 g (3½ oz) whole blanched hazelnuts, lightly toasted, skins rubbed off
• •60 g (2 oz) candied orange peel, diced small
• •60 g (2 oz) candied citron or lemon peel, diced small
• •40 g (1½ oz) plain flour, all-purpose
• •30 g (¼ cup) unsweetened cocoa powder
• •2 g (2 tsp) ground cinnamon, Ceylon preferred
• •1 g (1 tsp) ground cloves
• •1 g (1 tsp) ground coriander, a key Sienese note; nutmeg can partially substitute
• •0.5 g (½ tsp) freshly grated nutmeg
• •0.5 g (½ tsp) white pepper, traditional; black pepper is fine
• •150 g (¾ cup) honey, mild wildflower or acacia
• •120 g (⅔ cup) granulated sugar
• •30 g (2 Tbsp) water, for the syrup
• •30 g (¼ cup) powdered sugar, for dusting, plus extra for the pan and finish
• •1 g (1 Tbsp) rice paper or wafer paper, optional but traditional for lining the base

Steps

1. 1 Preheat the oven to 160°C (320°F). Butter a 20 cm (8 in) round springform or cake tin and dust it thoroughly with powdered sugar (or line the base with rice/wafers paper, which is the most traditional approach).
2. 2 Spread the almonds and hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden; let them cool, then chop the hazelnuts roughly and leave the almonds whole or halved.
3. 3 In a large bowl, whisk together the flour, cocoa, cinnamon, cloves, coriander, nutmeg and white pepper. Add the toasted nuts and diced candied peels and toss with a spatula until every piece is coated in the spiced flour.
4. 4 In a small heavy saucepan, combine the honey, granulated sugar and water. Bring to a boil over medium heat, stirring only until the sugar dissolves, then stop stirring and let it cook until a candy thermometer reads 115-117°C (239-243°F), the soft-ball stage; this takes roughly 6-8 minutes.
5. 5 Immediately pour the hot syrup over the nut and fruit mixture. Stir quickly but thoroughly with a wooden spoon until the mass is uniformly glossy and sticky - work fast, it begins to set within a minute.
6. 6 Tip the mixture into the prepared tin. Wet your hands (keep a bowl of water nearby) and press the dough evenly into a compact, flat disc about 2-2.5 cm (¾-1 in) thick, smoothing the top.
7. 7 Bake on the middle rack for 25-30 minutes, until the surface looks set and slightly puffed and a skewer inserted in the centre comes out with just a sticky crumb (internal temperature around 95°C / 200°F). Do not let it brown deeply - panforte should remain soft and chewy, never crisp throughout.
8. 8 Cool completely in the tin on a wire rack, at least 4 hours or overnight; it will firm up as it cools and is meant to be sliced firm.
9. 9 Run a knife around the edge, unmould, and dust generously all over with powdered sugar, pressing it on with your palm so it adheres in a snowy coat. Traditional panforte is left to mature wrapped in foil or parchment for 2-5 days before serving, which deepens the spice flavour.
10. 10 Slice with a long, thin serrated knife into thin wedges or small squares and serve at room temperature, ideally with a glass of Vin Santo or a small espresso. Keeps 3-4 weeks in an airtight tin.