Why You’ll Love This Recipe

I love this recipe because it’s both simple and luxurious. Every slice is packed with texture—crunchy almonds, chewy candied fruit, and the aromatic warmth of cloves, nutmeg, and coriander. It’s a cake that doesn’t need frosting or decoration to impress. I also appreciate that it keeps beautifully, making it perfect for gifting or enjoying over the holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

350 grams (2.45 cups) sweet almonds with skin
150 grams (1.2 cups) all-purpose flour
160 grams (1.07 cups) candied orange peel
140 grams (0.93 cups) candied citron
150 grams (1.25 cups) powdered sugar + several Tbsp for baking and decoration
150 grams (0.44 cups) wildflower honey
3 Tbsp water
5 grams (2.5 tsp) coriander powder
3 grams (1.5 tsp) ground mace
1 gram (0.5 tsp) ground cloves
1 gram (0.5 tsp) ground nutmeg
1 sheet of wafer paper

Directions

I begin by preheating the oven to 320°F (160°C). While the oven heats, I toast the almonds on a sheet pan for about 5 minutes until lightly golden and fragrant. Once toasted, I set them aside to cool.

Next, I lightly grease an 8-inch (20 cm) round cake pan with butter and line it with parchment paper. I cut a circle of wafer paper to fit the bottom of the pan and place it over the parchment. If I don’t have wafer paper, I simply use parchment paper instead.

I chop the candied orange peel and citron into small, even pieces. In a medium bowl, I combine the toasted almonds, flour, candied fruits, and all the spices, mixing everything together thoroughly.

In a small saucepan, I gently heat the honey, water, and sugar over low heat, stirring constantly until the mixture forms a smooth syrup. I make sure not to let it boil—just enough heat to melt everything together evenly.

Once the syrup is ready, I pour it into the bowl with the almond mixture and quickly stir until all the ingredients are well combined. I immediately transfer the mixture into the prepared cake pan, pressing it down with the back of a spoon to make it compact and even.

I sprinkle the top generously with powdered sugar, then increase the oven temperature to 350°F (180°C). I bake the panforte in the center of the oven for about 30 minutes.

After baking, I let it cool in the pan for 5 minutes before carefully removing it and placing it on a wire rack to cool completely for at least 3 hours. Once it’s fully cooled, I remove the parchment and dust the top again with powdered sugar before slicing and serving.

Servings and Timing

This recipe makes about 10 slices and takes around 40 minutes total—10 minutes of prep time and 30 minutes of baking.

Variations

Sometimes I like to add a handful of hazelnuts or pistachios along with the almonds for extra flavor. If I can’t find candied citron, I use more orange peel or even candied lemon peel. For a slightly different aroma, I occasionally replace mace with a touch of cinnamon.

Storage/Reheating

I store panforte wrapped tightly in parchment paper or plastic wrap at room temperature. It keeps beautifully for up to 3 weeks and even improves in flavor after a few days. I never refrigerate it, as it can harden. For serving, I like to dust it again with powdered sugar to refresh its look.

FAQs

What is panforte?

Panforte is a traditional Italian fruit and nut cake from Siena, known for its dense texture and rich blend of spices and honey.

Can I make panforte ahead of time?

Yes, I often make it a few days before serving—it actually tastes better as the flavors deepen over time.

Can I use other nuts?

Absolutely. I sometimes use hazelnuts, pistachios, or a mix of different nuts.

What if I don’t have wafer paper?

I simply use parchment paper on the bottom of the pan—it works perfectly fine.

Is panforte gluten-free?

This version isn’t, but I can substitute the all-purpose flour with a gluten-free blend for a similar result.

How do I cut panforte neatly?

I use a sharp knife lightly dusted with powdered sugar to prevent sticking.

Can I use different candied fruits?

Yes, I like experimenting with candied lemon peel, cherries, or even dried figs.

What does panforte taste like?

It has a chewy, nougat-like texture with a mix of sweet honey, spices, and nuts—it’s rich and deeply flavorful.

How long does it keep?

It keeps for several weeks when stored properly in an airtight container at room temperature.

Conclusion

Traditional Panforte of Siena is a timeless Italian dessert that never fails to bring warmth and nostalgia to my kitchen. I love its balance of sweetness, spice, and crunch, and how it instantly fills the room with the aroma of the holidays. It’s a simple yet elegant treat that I enjoy sharing with family and friends every Christmas season.