If you’re looking for something extra special to add to your charcuterie board this year or if you’re looking for an unusual sweet treat to give to friends this holiday season, check out this panforte recipe. It’s out of this world delicious!
My first experience with panforte was at Head Tide Oven a few years ago. Anna not only makes the best pies around, but her panforte and other baked goods are some of the best I’ve ever tasted.
What is panforte? Well, it’s sort of like an Italian fruit cake… But without the “cake” part. And it’s made with chocolate. So not exactly a fruit cake… But kinda sorta.
It’s chewy and sweet and the best part is, panforte can be made with any manner of dried fruit. Often, it’s made with dried figs as the main ingredient. But here at Camp Butterfield, we love our dried dates so that’s what we use.
Not only does a thin slice of this chewy goodness go great with a cup of tea, a slice of this on a charcuterie board is always a welcome addition. {And a fun conversation starter too!}
Try this panforte recipe!! You’ll be so glad you did.
~Mavis
Panforte Recipe
Ingredients
1 cup hazelnuts, toasted
1 cup almonds, toasted
1 1/4 cup chopped dried pitted dates, chopped
3/4 cup candied orange, chopped
1 cup all purpose flour
¼ cup cocoa powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup sugar
¾ cup honey
¾ cup semisweet chocolate chips
Instructions
Preheat oven to 325 F
Line and grease a 9 inch springform pan.
In a small bowl, sift together the flour, cocoa powder and spices.
In a large bowl, combine the hazelnuts, almonds, dates and candied orange and stir in the spiced flour mixture to coat.
Combine the sugar and honey in a small saucepan and heat over low heat for 2-3 minutes, stirring, until dissolved.
Stir in the chocolate chips until melted. Remove from heat and pour over the nut and fruit mixture.
Stir until well combined.
Press the mixture into the prepared springform pan and bake at 325 F for 30 minutes.
Cool the panforte in the pan {about 10 – 15 minutes} before removing from the pan.
Slice into thin slices {I was able to get 16} and serve or wrap up in cello bags for gift giving.
Holley says
This sounds delicious!!! I’ve already Pinned it! Can’t wait to try it! Thanks, Mavis!
Dawn says
That looks delicious. I may have to cross off one of the 18 things already on my baking list and move this into it’s place. Thank you, Mavis and Merry Christmas to you and hour family!
Emily says
I didn’t know anyone was making this in the US. I have fond memories of pan forte from my time in Siena. Thank you for sharing the recipe!
Wendy P says
I have all the ingredients on and to make this! Those orange slices are my daughters favorite and they are delicious all on their own.
Rosaleen says
This looks merely fabulous. I might have to break my no sugar, no flour eating plan for this one.
That said, would you say this is closer to an old-fashioned “Chunky” than a fruitcake? I loved those things as a child.
Lindsey says
I’d forgotten that Chunky squares existed! I loved them!
Judy says
Hi Mavis, I saw your recipe and it has everything I love in it. Then I realized there is no sugar, not just in my house but in the entire Province of British Columbia. Nothing for weeks now due to a strike. I had quite a bit already bought (I’m a food hoarder and yes, I never ran out of toilet paper). Me and FH (French hubby) love to stay home. I got all my holiday baking done but it’s on my list for the future. Thank you for sharing. Merry Christmas