panforte Italy Recipe

First, lightly toast the almonds in a non-stick frying pan and let them cool.

Cut the candied fruit into small cubes.

Combine almonds, candied fruit, flour, and spices in a bowl.

Dissolve sugar and honey in a saucepan of water and boil until a slightly amber syrup is obtained.

Pour the syrup over the other ingredients and mix with a wooden spoon. The mixture will be quite stiff.

Place the wafers in the bottom of the mold (I used a regular mold, but a hinged mold is better – it’s easier to remove the cake from the mold), pour the mixture into the mold and smooth the surface. Sprinkle generously. Add powdered sugar and cook in a static oven preheated to 180 ° C for about 25-30 minutes.

Remove the cake from the oven, but let it cool slightly before removing it from the pan. Do not let it cool completely. If it is not completely cooled, the caramelized sugar will prevent it from being removed from the mold.

Panforte is completed. Cool completely and sprinkle generously with powdered sugar before serving.