When visiting Florence, Italy I came across this dessert and just fell in love with it. Panforte ("strong bread") is a wonderful dessert and addition to a cup of coffee. After trying out a few recipes, I made my own. which is enjoyed by many.

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 10 mins
Servings:
30
Yield:
30 servings
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 300 degrees F (150 degrees C). Line an 8- or 9-inch baking pan with a removable bottom with rice paper or parchment paper, including the sides.

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  • Combine honey and sugar in a small pan over low heat and stir until sugar is dissolved, about 3 minutes. Bring to a gentle boil, and do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and stir in pine nuts, walnuts, almonds, pineapple, ginger, dates, cocoa powder, coriander, allspice, and nutmeg. Mixture will be very stiff.

  • Press mixture into the prepared baking pan.

  • Bake in the preheated oven for 25 minutes. Remove from oven and place pan on a cooling rack to cool completely.

  • Remove panforte from the baking pan and dust with confectioners' sugar.

Cook's Note:

You can slice and store in an airtight container.

Nutrition Facts

111 calories; protein 2.2g; carbohydrates 17.1g; fat 5g; sodium 3.7mg. Full Nutrition
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