How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 300°F (150°C). Toast the almonds and hazelnuts on a baking sheet for 8-10 minutes until fragrant. If hazelnuts have skins, rub them in a clean towel to remove.
10 minCombine the flour, cocoa powder, cinnamon, cloves, black pepper
In a large mixing bowl, combine the flour, cocoa powder, cinnamon, cloves, black pepper, candied orange peel, candied citron, and the toasted nuts.
Combine the honey and sugar
In a small saucepan over medium heat, combine the honey and sugar. Bring to a boil and cook until the mixture reaches the 'soft ball' stage, which is about 240°F (116°C).
5 minQuickly pour the hot honey syrup
Quickly pour the hot honey syrup into the nut and flour mixture. Stir vigorously with a wooden spoon until everything is well coated. The mixture will be very stiff and sticky.
Line an 8-inch round springform pan
Line an 8-inch round springform pan with parchment paper or edible rice paper. Transfer the mixture to the pan and press it down firmly using wet hands or the back of a damp spoon to level the surface.
Bake in the preheated oven
Bake in the preheated oven for 30-35 minutes. It should still feel slightly soft to the touch; it will firm up significantly as it cools.
35 minAllow the panforte
Allow the panforte to cool completely in the pan. Once cold, remove from the pan and dust generously with powdered sugar before serving in thin wedges.
A little kitchen wisdom
Traditional panforte is baked on edible rice paper (wafer paper), which prevents it from sticking to the tin and adds a classic texture. Ensure you do not overbake, or the honey will make it too hard to cut.
