Tuscan Panforte is one of those recipes that evoke Christmas. It’s a very old Sienese recipe, dating back to the 1000s.
There are different versions of this Tuscan dessert, but the one I propose is very close to the original!
Regarding the candied fruit, I’ve given what should be the right proportion, but I didn’t have the exact quantity and included some mixed candied fruit.
Certainly a dessert rich in flavors and very fragrant, but words can’t describe it; you must absolutely try it, also because it really takes very little time to make… so get to work and let me know if you liked it!
Try making it yourself, and if you like, send me the photo; I’ll post it on my fb page in your name.
Approx. 423 Kcal per person
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Electric Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Christmas
Ingredients to make Tuscan Panforte
- 9.2 oz Almonds
- 5.6 oz Candied Orange (diced)
- 5.6 oz Candied Citron (diced)
- 8.8 oz Sugar
- 5 fl oz Thousand Flower Honey
- 5.6 oz All-purpose Flour
- 1 tsp Ground Nutmeg
- 2 Ground Cloves
- 1 pinch Ground Coriander
- 1 tbsp Ground Cinnamon
- 1 sheet Wafer Paper
- 0.35 oz Powdered Sugar
- 0.53 oz Powdered Sugar for finishing
Tools
- wafer papers
Preparation of Tuscan Panforte
In a small pot, melt the sugar with the honey and when it’s melted, pour it into a glass container.
Add the candied fruit, almonds, and flour, stirring well, even if it seems a bit difficult to mix everything, that’s how the consistency should be.
Now add nutmeg, cinnamon, coriander, and cloves, and mix everything well.
At this point, take a 20 cm springform pan or, as I did, take a baking tray and adjust the cake ring to 20 cm in diameter.
Grease the tray and place the wafer sheet on it, pour in the panforte mixture, and with a hand moistened with water, smooth the mixture well.
If you want, you can also place a circle of parchment paper at the top of the tray for easier removal. Dust the panforte with powdered sugar and bake in a preheated oven at 428°F for 10 minutes. After the baking time has elapsed, wait just a few minutes before removing the panforte from the pan, as if it cools too much, it won’t come out easily.
Before serving, dust with more powdered sugar and enjoy your meal.
