Panforte of Siena

Panforte is heaven. By definition, Panforte literally means “strong bread,” which accounts for it's spicy flavor. It’s a dense, fruitcake-like, candy resembling, honey cake that’s full of nuts and spices that is best served sliced very thin. Italians typically serve it after dinner with wine or port, or even coffee or tea.

Traditionally a dessert prepared and served during the holidays, Panforte has grown to be one available and enjoyed, year around. In Siena, the Panforte capitol of the world, it is said to have seventeen ingredients; seventeen representing the number of contrades within the city walls.

It is agreed that Panforte dates back to 13th Century Siena where Panforte was paid to the nuns an monks at local monasteries as a form of tax.  If only we could pay our tax obligations through food now! Imagine, quarterly taxes paid to the powers that be through the prowess of one’s baking skills. Only in Italy!

The picture above is of a Panforte that I had the privilege of trying the day before yesterday, while out gallivanting through the city. I had a very small piece, and it was divine!

Panforte is relatively easy to make. Try my recipe below. This is one that I’ve used a few times, altering bits and pieces to my liking. I think I may be done now. Feel free to experiment should you wish. Life is short… Enjoy!

Panforte of Siena

• 1 1//4 cup  hazelnuts, toasted and chopped.
• 3/4 cup raw unsalted almonds, toasted and chopped.
• 1 cup candied citron, finely sliced
• 1 cup candied orange, finely sliced
• 1 t. grated lime zest
• 1 t. grated lemon zest
• 1 t. grated orange zest
• 1/2 cup all-purpose flour
• 3 T. unsweetened cocoa powder
• 1 t. cinnamon
• 1/2 t. coriander
• 1/2 t. ground cloves
• 1/2 t. freshly grated nutmeg
• unsalted butter at room temperature
• 2/3 cup honey
• 2/3 cup sugar
• Confectioners' sugar

Preheat oven to 300°F.

In a large bowl, combine the nuts, candied fruits and zest,  flour, cocoa, and spices. Thoroughly mix.

Butter a 9-inch spring form pan and line the bottom and sides of the pan with parchment. Butter the parchment and set aside.

In a large saucepan, combine honey and butter. Bring to a boil. Let boil for a few minutes. Remove from heat and pour mixture over the nut mixture and mix. Fold mixture into the prepared pan form mixture into pan evenly.

Bake 30-35 minutes. Cool until semi-hard and then remove sides of pan. Turn Panforte over, remove parchment, and dust with confectioners’ sugar prior to serving.

Serves ~ 8