One of the most beautiful cities we have visited is Siena when we were in Italy in 2010. Dave and I left Assisi and took a drive to Firenze (Florence). When we were on honeymoon, we missed out on two things in Florence and had driven back to walk around the Duomo and visit the Uffizzi Gallery. We then drove to Sienna where we stayed at the Hotel il Palio in the old city. We found a quaint restaurant just outside the old walls called Ristorante Imaestri where we had a very memorable meal. Panforte is said to have originated in Siena and the traditional recipe should contain 17 ingredients, which represent the number of Contrade within the city walls. My recipe is based on one I cut out of the Fair Lady magazine and does not contain that many ingredients. The recipe also called for rice paper and after making mine with rice paper, I cannot see the need for it. I have since checked up on traditional recipes, and they do not call for rice paper. It is only commercial panforte that uses rice paper. This panforte is rich and decadent and a small slim slice is all you need. Serve it with an espresso or dessert wine and you will be transported in taste sensation at least to Siena.
Panforte
Ingredients
- 100 g blanched hazelnuts
- 100 g blanched almonds
- 100 g raw pistachios
- 100 g dried cranberries
- 150 g self raising flour
- 80 g cocoa powder
- 5 mls baking powder
- 5 mls ground cinnamon
- 1 Pinch fine salt
- 200 g dark chocolate, roughly chopped
- 150 g fructose
- 230 g honey
Method
- Preheat the oven to 100° Celsius
- Place the nuts onto a baking tray and bake for an hour
- Preheat the oven to 150° Celsius
- Spray a spring form tin with non stick cooking spray and line the base with baking paper
- Chop the nuts roughly, and add to a large mixing bowl together with the cranberries
- Sift in the flour, cocoa powder, baking powder, cinnamon and salt
- Mix together to coat the nuts and cranberries with the flour, this will help prevent them from sinking
- Melt the chocolate in a bain-marie
- Place the fructose and honey in a saucepan and place on the stove on a medium to high heat
- Stir continuously until the sugar has melted and bring to the boil
- When the syrup has reached 112° Celsius pour the syrup into the chocolate and mix in
- Then pour the liquid ingredients into your dry ingredients and working as quickly as possible, mix them together thoroughly
- Pour the mixture into your tin and flatten down
- Bake for 35 minutes and leave to cool in the tin
- Remove from the tin and cut into wedges
Notes
Click on the links for conversions and notes
What I blogged:
- one year ago – Smoked Ravioli With A Butternut Filling
- three years ago – Vegetable Cous Cous
- four years ago – Black And White Pasta
Oh Wow Tandy—-it has no egg so it is the baking menu for Friday. Looks decadent
So glad you can make this, and it is very decadent 🙂
Never made the Panforte. Thanks for a beautiful recipe and ….your story!
ela h.
Thank you dear Ela 🙂
Panforte. Honestly I’ve never seen on or had one but your pictures…Now I need to try one. All those delicious nut additions really sealed the deal for me. I’m passing this on to my wife, she’s better in the kitchen. 🙂
Thanks for the visit Tom, I hope Laura will make this for you!
Hi Tandy, sounds like you had a wonderful trip. This looks delicious! Pinned!
We always have a wonderful visit to Italy 🙂
This is something I was wanting to make a while ago and I have since forgotten all about it. So … thanks for the reminder! It sounds so beautifully rich and chocolaty!
I hope you enjoy it when you get around to making it Helen 🙂
Absolutely heavenly Tandy.
Have a lovely evening.
🙂 Mandy xo
Thank you Mandy, and enjoy your day xox
Have never had chocolate panforte but as my family as huge fans of panforte at Christmas I think I need to give this a go!
Please let me know what they think of it Tanya 🙂
I love panforte and often make it as Christmas presents for family and friends.
What a lovely gift to make and receive!
Oooh I wish I could go to Italy and sit in a cafe and try all the great food! Glad to know I can have a slice of Italy with this panforte 🙂 Thanks for sharing!
It is my pleasure. Italy is my favourite holiday destination 🙂
You say a slim slice is all you need, but this looks so indulgent and rich, I would not be able to stop 😀
Cheers
Choc Chip Uru
It is far too rich for more than a thin slice at a time for me that is 🙂
My goodness that dark chocolate looks amazing! So rich and decadent 😀
Thanks for the background on Panforte. I learned something new 😀
Thank you Cindy and I am so glad you learnt something new here 🙂
Looks AMAZING!!! I have never made panforte so… I better try after seeing this!
Please let me know if you do try making this Anne 🙂
Oh this looks beautiful! Would make such a lovely gift too.
Thank you so much Jessica, and thank you for the visit 🙂
Wow…17 ingredients in the original recipe is quite a lot! 🙂 I’ve never had panforte before, but yours looks so tasty I really want to try it now!
I hope you do try it, regardless of the long list of ingredients 🙂
Goodness me that look deeelicious! 😉 xx
Thank you, it was!
Nice photos of the panforte!This looks absolutely delicious !
Thanks so much for this recipe
Manuella ( french 🙂 )
Thank you so much for the compliment and the visit 🙂
Yum, I love panforte! The thing is one slice is never enough for me, and so I tend to finish it too quickly and last time I bought some, I had a major sugar rush! Will have to try your recipe with fructose!
Hope you enjoy this version Olivia, and thank you for the visit 🙂