slices of panforte surrounded by fresh fruit

Panforte: Traditional Italian Holiday Treat

Name: Panforte
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup hazelnuts; 1 cup whole almonds; 1/2 cup plus 1 tablespoon sweet white rice flour; 2 TBSP unsweetened cocoa powder; 1 tsp fennel seed (lightly crushed); 1/2 tsp ground cinnamon; 1/8 tsp ground cloves; Grated zest of 3 mandarin oranges; 7 ounces California Prunes (sliced very thin); 2/3 cup honey; 2/3 cup granulated sugar

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Have you ever tried panforte? Chef Kate Ramos shared a version of this prune-studded holiday sweet in a cooking class, and we were hooked. Once you try a taste, you’ll wish you made a double batch.

What is Panforte?

Panforte is a traditional Italian fruitcake made with dried fruit and nuts. It is surprisingly soft and chewy – and often described as a cross between cake and candy.

Like many old-fashioned recipes, there are quite a few different ideas of “the right way” to make panforte. Some recipes call for candied citrus peel, others use prunes, dates or figs. In addition to the dispute about what fruits to use, some recipes add a touch of cocoa to the batter. In certain parts of Italy, they’re very particular about the idea that panforte should be made with seventeen ingredients – a nod to the number of districts in Siena, the birthplace of panforte.

Kate’s recipe calls for California prunes + orange zest. We think this is the idea pairing. Zingy citrus notes play beautifully with the warm spices and prunes add a subtle sweetness that enhances the dusting of cocoa.

What to serve with Panforte

Panforte is a versatile, festive treat that is delicious on it’s own, or as part of a larger spread. Add it to a cheeseboard for a sweet option that pairs beautifully with cheese and fruit, wine or coffee. If you’re craving something sweet, Panforte is a lovely addition to a dessert board or cookie tray (it also makes a fabulous DIY holiday gift)! Since this panforte recipe is naturally gluten-free, it’s something everyone can enjoy.

Pro tip: the Washington Post suggests serving Panforte with super-creamy cheeses. We couldn’t agree more.

Panforte

Kate Ramos

Chef Kate Ramos shared a version of this traditional holiday sweet that was loaded with California grown prunes and nuts in a cooking class, and we were hooked. Serve this homemade panforte as a treat by itself, or add it to a cheeseboard for a sweet option that pairs beautifully with cheese and fruit, wine or coffee. Since this panforte recipe is naturally gluten-free, it's something everyone can enjoy.

5 from 1 vote

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Prep Time 15

Cook Time 50

Total Time 1 5

Course Appetizer, Dessert

Cuisine Holiday

Servings

Calories 224 kcal

Ingredients

1 cup hazelnuts
1 cup whole almonds
1/2 cup plus 1 tablespoon sweet white rice flour
2 TBSP unsweetened cocoa powder
1 tsp fennel seed lightly crushed
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Grated zest of 3 mandarin oranges
7 ounces California Prunes sliced very thin
2/3 cup honey
2/3 cup granulated sugar

Instructions

Preheat the oven to 350°F (180C). Place the hazelnuts and almonds on separate sides of a sheet pan and toast for 5-8 minutes or until the skin on the hazelnuts is beginning to peel away and the nuts are fragrant. Cool slightly.
Transfer the hazelnuts to a clean dish towel and gently rub them with the towel to remove as much of the skin as possible. Discard the skins and coarsely chop the almonds and hazelnuts.
Reduce the oven temperature to 300°F (150C). Grease an 8-inch (20cm) springform pan. Line the bottom of the pan with parchment paper, then grease the parchment paper.
In a large bowl, whisk together the flour, cocoa powder, fennel seed, cinnamon, cloves, and mandarin zest. Add the nuts and prunes then stir to coat.
In a small saucepan, heat the sugar and honey over low heat, stirring until the sugar is dissolved. Increase the heat to medium and cook, without disturbing, until the mixture reaches 245°F (120C) on a candy thermometer. Immediately pour over the prune and nut mixture.
Working quickly with a wooden spoon, stir the ingredients until they are all coated. Transfer to the prepared pan, spreading the mixture evenly with the back of the wooden spoon. If the mixture starts to stick, dip the spoon in cool water.
Bake for 40 minutes. The top of the panforte will be sticky to the touch. Cool completely in the pan with the collar attached to a wire rack. Once totally cool, gently run a butter knife around the edges of the pan to loosen any parts of the candy that may have stuck to the wall of the pan before releasing the spring form’s collar. Cut into thin wedges to serve.

Notes

Covered tightly with plastic wrap, this panforte will keep fresh for up to 2 weeks.

Nutrition

Calories: 224kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.001gSodium: 1mgPotassium: 231mgFiber: 3gSugar: 25gVitamin A: 99IUVitamin C: 1mgCalcium: 42mgIron: 1mg

Keyword hola jalapeno, Holiday, kate ramos, panforte

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If you loved this Panforte recipe, try these traditional holiday desserts

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Nigella’s Gingerbread

If you have any doubts that Nigella Lawson is an actual domestic goddess, just take a bite of her vegan gingerbread. She calls it “squidgy” – we’re pretty sure that’s British for “mind-blowingly awesome”.

Malt Loaf

Prue Leith made quite a splash on Season 12 of the Great British Bake-Off – especially with her incredible Malt Loaf recipe. She describes the old-fashioned dessert as “a richer, denser fruitcake”. We simply describe it as delicious.

Cocktails to pair with Panforte

Two Fruitcake Rum and Coke cocktails from This Mess is Ours with skewered prune garnish

Fruitcake Rum + Coke

If you love fruitcake (and who doesn’t??) this Fruitcake Rum + Coke is sure to be one of your favorite holiday cocktails! Our friend Meg from This Mess is Ours uses a homemade fruitcake infused rum to give this recipe the unmistakable flavors of your favorite Christmas treat!

Warm Sugar Plum Cocktail

This Warm Sugar Plum Cocktail by KC of G-Free Foodie combines the fragrant blend of spices, juice, and rum — perfect for a cozy night in. Try her recipe for Sugar Plum Candy too.

Did you try this recipe? Maybe you’ve got a favorite recipe using California Prunes that you’d like to share with us? Snap a pic and share it on social using #caprunes.

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