You are here: Home » Recipes » Panforte Panforte Recipe by Our Cookbook Collection Yield 20 servings Chock full of nuts, dried fruit, and spices—panforte is delicious with after-dinner coffee. Catherine Gratwicke PrintEmail Originally from Sienna, Italy, and, although not specifically a festive treat, panforte certainly makes an ideal Christmas present. Ingredients -- Sunflower oil, for greasing1 cup blanched almonds1 cup blanched hazelnuts3/4 cup unsalted shelled pistachios2 cups mixed dried fruits, including apricots, candied peel, raisins, figs and medjool dates, roughly chopped1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg1/2 teaspoon freshly ground black pepper3/4 cup all-purpose flour1 -- rounded tablespoon cocoa1 pinch salt1/2 cup honey1 cup superfine sugar -- Confectioners’ sugar, to serve Instructions Grease 2 (8-inch) round cake pans and line the bottom of each with a disk of rice paper. Preheat the oven to 350F. Spread the almonds and hazelnuts on a baking sheet and toast in the preheated oven for about 5 to 7minutes, until lightly golden. Cool slightly, then roughly chop with the pistachios and place in a large bowl. Add the chopped dried fruit and mix well. In another small bowl, mix together the spices, flour, cocoa and salt. Add to the dried fruit and nuts and mix until thoroughly combined. Reduce the oven temperature to 300F. Combine the honey and sugar in a medium-sized pan and stir over low heat until the sugar has dissolved. Bring to a boil and continue to cook until the mixture reaches 240F on a candy thermometer. Remove from the heat, pour into the fruit and nut mixture, and mix well. Spoon into the prepared pans and spread level. Bake on the middle rack of the preheated oven for 45 to 60 minutes, until firm. Remove from the oven and cool in the pan. Run a palette knife around the edge of the pan and carefully ease out the panforte. Dust with confectioners’ sugar to serve. Stored in an airtight container, panforte will keep for weeks. Reprinted with permission from Annie Rigg’s Gifts from the Kitchen (Kyle Books, 2011).