Panforte

Panforte is a traditional Tuscan dessert, particularly from the city of Siena, rich in dried fruits, spices, and with a robust flavor that reminds of the Christmas holidays, but is appreciated all year round.

Ingredients

• 300 gr of sugar
• 300 gr of honey
• 450 gr of mixed dried fruits (walnuts, hazelnuts, almonds), toasted and coarsely chopped
• 250 gr of candied fruits (orange and citron), chopped
• 450 gr of flour
• 1 tablespoon of mixed spices (cinnamon, coriander, nutmeg, cloves, mace), ground
• A sprinkle of black pepper
• Communion wafers (hostie) sufficient to line the bottom of a cake tin

Preparation

1. Preheat the oven to 150 °C (302°F).
2. Line the bottom of a round cake tin with communion wafers.
3. In a large saucepan, dissolve the sugar and honey together over medium-low heat until you get a homogeneous mixture.
4. Remove the saucepan from the heat and add the chopped dried fruits, candied fruits, and spices. Mix to blend the ingredients.
5. Gradually add the flour, continuing to stir until you obtain a dense and uniform mixture.
6. Pour the mixture into the prepared cake tin, leveling it with a moistened spoon.
7. Bake for about 30-40 minutes, until the Panforte has slightly risen and has a dark golden color.
8. Allow the Panforte to cool completely before removing it from the tin.

After cooling, dust the Panforte with powdered sugar. It keeps well for several weeks if wrapped in parchment paper and stored in an airtight container.

Curiosity

The name “Panforte” dates back to the Middle Ages and means “strong bread,” due to the abundant use of spices, which at the time were quite expensive and thus indicated a luxury sweet. Its composition and consistency make it a particularly energetic dessert, perfect for consuming during the winter months or as support on intense workdays.