Print

Traditional Panforte of Siena

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Traditional Panforte of Siena is a rich, chewy Italian fruit and nut cake infused with warm spices, honey, and candied citrus. Originating from Tuscany, this festive dessert is packed with almonds, candied orange and citron, and aromatic spices, making it a beloved Christmas classic that keeps beautifully for weeks.

Ingredients

350 g (2.45 cups) sweet almonds with skin

150 g (1.2 cups) all-purpose flour

160 g (1.07 cups) candied orange peel, chopped

140 g (0.93 cups) candied citron, chopped

150 g (1.25 cups) powdered sugar, plus extra for dusting

150 g (0.44 cups) wildflower honey

3 tbsp water

5 g (2.5 tsp) coriander powder

3 g (1.5 tsp) ground mace

1 g (0.5 tsp) ground cloves

1 g (0.5 tsp) ground nutmeg

1 sheet wafer paper (or parchment paper as substitute)

Instructions

  1. Preheat oven to 160°C (320°F). Toast almonds on a baking sheet for 5 minutes until fragrant and lightly golden. Set aside to cool.
  2. Lightly grease an 8-inch (20 cm) round cake pan and line it with parchment paper. Place a circle of wafer paper on the bottom.
  3. In a medium bowl, combine toasted almonds, flour, chopped candied fruits, coriander, mace, cloves, and nutmeg. Mix well.
  4. In a small saucepan, gently heat honey, water, and powdered sugar over low heat, stirring until smooth and combined. Do not boil.
  5. Pour the warm syrup into the almond mixture and stir quickly until evenly coated.
  6. Transfer mixture to the prepared pan, pressing it down firmly and evenly with the back of a spoon.
  7. Sprinkle the top with powdered sugar, increase oven temperature to 180°C (350°F), and bake for 30 minutes.
  8. Cool in the pan for 5 minutes, then remove and transfer to a wire rack. Let cool completely for at least 3 hours.
  9. Once cool, dust generously with powdered sugar before slicing and serving.

Notes

Use a mix of nuts like hazelnuts or pistachios for added flavor.

If you can’t find candied citron, substitute with more candied orange or lemon peel.

Do not overbake—panforte should remain chewy and dense.

For a gluten-free version, replace the flour with a gluten-free blend.

Panforte improves in flavor after a few days and keeps up to 3 weeks at room temperature.

Nutrition

Find it online: https://chocolatecoveredamy.com/traditional-panforte-of-siena/