“A traditional Italian dessert.”
1hr 15mins

Ingredients Nutrition

  • 3 ounces semisweet chocolate, chopped
  • 1 cup hazelnuts, toasted and coarsely chopped
  • 1 cup blanched almond, toasted and coarsely chopped
  • 1 cup candied citrus peel
  • 1 teaspoon ground cinnamon
  • 14 teaspoon allspice
  • 12 cup all-purpose flour
  • 1 tablespoon Dutch-processed cocoa powder
  • 23 cup sugar
  • 23 cup honey


  1. Butter and line with parchment paper an 8-inch tart pan.
  2. First melt the chocolate in a stainless steel bowl over simmering water. Set aside.
  3. In a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.
  4. Place the sugar and honey in a saucepan and, over medium heat, bring to a boil.
  5. Using a candy thermometer, heat the mixture to the soft ball stage (240 degrees F).
  6. Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.
  7. The mixture will stiffen quickly so once combined, transfer to the prepared pan.
  8. With damp hands, or the back of a spoon, evenly spread the Panforte, smoothing the top.
  9. Bake in a 300 degree F oven for about 30-35 minutes or until the surface has fine blisters.
  10. Remove from oven and place on a wire rack.
  11. While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.
  12. Gently rub the sugar into the cake.
  13. Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.
  14. Serve this cake in thin slices as it is quite rich.

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