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Gallery Read the full recipe after the video. Recipe Summary Servings: 16 3096_072308_panforte.jpg

Ingredients Ingredient Checklist Nonstick cooking spray, for pan 3 cups whole blanched almonds 1 3/4 cups whole hazelnuts, skinned or unskinned 2 cups diced candied orange peel 6 ounces dried apricots, diced 5 ounces dried figs, diced 1 cup unbleached all-purpose flour 2 tablespoons ground cinnamon 1 tablespoon Dutch-processed cocoa powder 1 teaspoon coarse salt 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon freshly ground black pepper 1 3/4 cups granulated sugar 1 3/4 cups honey 6 tablespoons (3/4 stick) unsalted butter, plus more for pan Confectioners’ sugar, for dusting

Gallery Read the full recipe after the video.

Recipe Summary Servings: 16 3096_072308_panforte.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 16

Recipe Summary

Servings: 16

Servings: 16

16

3096_072308_panforte.jpg

3096_072308_panforte.jpg

Ingredients

Ingredients

  • Nonstick cooking spray, for pan 3 cups whole blanched almonds 1 3/4 cups whole hazelnuts, skinned or unskinned 2 cups diced candied orange peel 6 ounces dried apricots, diced 5 ounces dried figs, diced 1 cup unbleached all-purpose flour 2 tablespoons ground cinnamon 1 tablespoon Dutch-processed cocoa powder 1 teaspoon coarse salt 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon freshly ground black pepper 1 3/4 cups granulated sugar 1 3/4 cups honey 6 tablespoons (3/4 stick) unsalted butter, plus more for pan Confectioners’ sugar, for dusting

Directions

Preheat oven to 325 degrees with a rack set in the center of the oven. Generously spray a 9-by-2-inch heavy-bottomed, nonstick round cake pan with nonstick cooking spray. Line bottom of pan with a parchment paper circle, spray parchment paper circle with cooking spray. Coat bottom and sides of pan with flour, tapping out excess.

Using a sharp knife, roughly chop almonds and hazelnuts and place in a large, wide bowl, along with orange peel, apricots, and figs; toss to combine.

In a medium bowl, stir together flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and pepper. Add to bowl of nuts and fruit and toss until well combined.

Place sugar, honey, and butter in a medium saucepan over medium heat. Cook mixture until it reaches 217 degrees on a candy thermometer. Remove pan from heat and quickly pour sugar mixture into nut mixture. Using a heatproof spatula, stir until well combined. Transfer mixture to prepared cake pan, smoothing surface with a spatula.

Transfer cake pan to oven and bake until entire surface is bubbling, 15 to 20 minutes. Transfer cake to wire rack and let cool completely. Wrap well with parchment paper, and then again with plastic wrap. Store in a cool, dry place up to 3 weeks.

To serve, dust the panforte with confectioners’ sugar and cut into thin wedges with a sharp knife.

Reviews (3)

 Add Rating & Review     43 Ratings   5 star values:        13    4 star values:        12    3 star values:        13    2 star values:        1    1 star values:        4

Reviews (3)

Add Rating & Review     43 Ratings   5 star values:        13    4 star values:        12    3 star values:        13    2 star values:        1    1 star values:        4

Add Rating & Review

43 Ratings 5 star values: 13 4 star values: 12 3 star values: 13 2 star values: 1 1 star values: 4

43 Ratings 5 star values: 13 4 star values: 12 3 star values: 13 2 star values: 1 1 star values: 4

43 Ratings 5 star values: 13 4 star values: 12 3 star values: 13 2 star values: 1 1 star values: 4

  • 5 star values: 13 4 star values: 12 3 star values: 13 2 star values: 1 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       11/29/2011   Fabulous and so Christmasy. I made my own candied orange peel and used dark honey for its stronger flavor.  

Martha Stewart Member     Rating: Unrated       03/21/2009   Did you make t he candied orange peel or did you find it somewhere?  

Martha Stewart Member     Rating: Unrated       09/16/2008   wow what a great recipe. oh i loved this. thank u Gina.

    Martha Stewart Member

    Rating: 5 stars 11/29/2011

Fabulous and so Christmasy. I made my own candied orange peel and used dark honey for its stronger flavor.

Rating: 5 stars

Rating: Unrated 03/21/2009

Did you make t he candied orange peel or did you find it somewhere?

Rating: Unrated

Rating: Unrated 09/16/2008

wow what a great recipe. oh i loved this. thank u Gina.

All Reviews for Panforte

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Panforte

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest