Panforte Recipe

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makes: 30


  • 120g skinned hazelnuts, toasted
  • 120g blanched almonds, toasted
  • 250g candied peel
  • zest of 1 lemon
  • 75g plain four
  • 30g cocoa powder
  • 60g dried figs, chopped
  • 1tsp ground cinnamon
  • ½
  • tsp ground coriander
  • ½
  • tsp ground cloves
  • ½
  • tsp freshly grated nutmeg
  • 150g caster sugar
  • 150g runny honey
  • 30g butter
  • You will need:
  • a sugar thermometer
  • a 20cm square (or 22cm round) loose-based cake tin, sides and base lined with buttered (on both sides)
  • parchment paper


  • Roughly chop the nuts. Put them into a large bowl with the peel, lemon zest, flour, cocoa powder, figs and spices.

  • Put the sugar, honey and butter into a pan and heat gently until the sugar has dissolved. Keep stirring until the sugar thermometer reads 115C. Now you have to work really quickly – pour the syrup on to the dry ingredients, stir then spoon into the tin. Smooth the top with a spatula.

  • Heat the oven to 150C, gas 2. Bake for 30 minutes. Cool on a rack until firm to the touch then invert on to new parchment paper. Wrap it well, then we recommend leaving it in a cool, dark cupboard for a week before serving. It will keep for up to 3 weeks if airtight.

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(3 ratings)
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