Panforte di Siena

The Panforte di Siena is a historic sweet of Tuscan tradition, especially appreciated during the Christmas holidays but good all year round. Here is the traditional recipe:

Ingredients

• 300 g of sugar
• 300 g of honey
• 300 g of mixed candied fruit (citron, orange, melon, etc.)
• 300 g of nuts, almonds and toasted hazelnuts
• 100 g of 00 flour
• 2 teaspoons of ground mixed spices (cinnamon, coriander, cloves, nutmeg, mace)
• Enough wafers (bread paper) to line the bottom of a baking pan
• Icing sugar for dusting

Preparation

1. Start by preheating the oven to 150 °C.
2. Lightly toast the nuts in the oven for a few minutes.
3. Coarsely chop the candied fruit and mix it with the nuts in a large bowl. Add the flour and ground spices and mix again until you get a homogeneous mixture.
4. In a large saucepan, dissolve the sugar and honey over low heat until well combined.
5. Pour the sugar and honey syrup over the candied fruit and nuts and mix quickly, so that it is evenly distributed.
6. Line a pan with parchment paper and then with wafers (or bread paper).
7. Pour the mixture into the prepared pan and level it well with wet hands or a damp spoon, to prevent the mixture from sticking.
8. Bake and cook the panforte for about 30-40 minutes, until it becomes slightly golden on the surface.
9. Remove the panforte from the oven and let it cool completely before detaching it from the parchment paper and the wafers.
10. Dust with icing sugar before serving.

The result is a spiced and full-bodied cake with a balanced texture between soft and crunchy given by the dried and candied fruit.

Curiosity

The Panforte was born in the Middle Ages as a festive cake and was produced in monasteries. Over time, it has become a delicacy worthy of noble tables, and even today it is a symbol of Christmas in Tuscany. The most noble and well-known version is the Panforte of Siena PGI (Protected Geographical Indication), which indicates a strong link with the territory of Siena and its historical tradition.