Italian Christmas Dessert Panforte Recipe

Indulge in this aromatic honey cake filled with fruits and nuts—an essential part of every Christmas dinner in Tuscany.
 

Preparation Time

• Total: 1 hour
• Active: 20 minutes

Ingredients

• Almonds: 3.5 oz (100 g)
• Hazelnuts: 3.5 oz (100 g)
• Vegetable oil: 2 teaspoons
• All-purpose flour: 5.6 oz (160 g) + for dusting
• Candied fruits: 9.8 oz (280 g)
• Ground cinnamon: 1 teaspoon
• Ground coriander: ¾ teaspoon
• Ground cloves: ¾ teaspoon
• Ground nutmeg: ¾ teaspoon
• Honey: 5.3 oz (150 g)
• Water: 1 tablespoon
• Sugar: 4.4 oz (125 g)
• Powdered sugar: 3–4 tablespoons

Instructions

1. Preheat the oven to 350°F (180°C). Toast the nuts in the oven for 5–7 minutes, then transfer to a bowl and let them cool.
2. Lower the oven temperature to 300°F (150°C). Line a 7.9-inch (20 cm) round cake pan with parchment paper, greasing and dusting it with flour.
3. Chop the candied fruits and mix them with the toasted nuts. Sift the flour and combine it with the spices.
4. In a small saucepan, mix the honey, water, and sugar. Heat the mixture over medium heat and boil for 2–3 minutes until the sugar dissolves.
5. Remove the syrup from heat and add it to the nut mixture, stirring to combine. Gradually add the flour and spices, mixing until well combined.
6. Pour the batter into the prepared pan and smooth it out with damp hands.
7. Sprinkle the top of the cake with 1 tablespoon of powdered sugar and bake for 35–40 minutes.
8. Allow the cake to cool for 10–15 minutes, then remove it from the pan and let it cool completely.
9. Before serving, dust with the remaining powdered sugar.

Enjoy your delicious Italian Christmas Dessert Panforte! 🎄🍯