Photo by Gina DePalma, Pastry Chef

Panforte di Siena
By Gina DePalma

In my book , I briefly touched upon a now legendary tale about my first visit to Tuscany and subsequent first encounter with Panforte di Siena. To say I was spellbound is an understatement. On the last day of my trip I decided to spend every last penny I had on sweet, spicy discs of Panforte for all my friends and family - so many that I couldn’t fit them into my suitcase. Unwilling to entrust my precious Panforte to Poste Italiane, I then decided to cram most of my clothes into a cardboard box to be shipped back home. The cost of the shipping far exceeded the value of my old sweaters, but I wasn’t thinking clearly.

That Panforte of my dreams came from Vestri, a gorgeous chocolate boutique on Borgo degli Albizi in Florence. Chocolate is their specialty, but they make amazing Panforte – not too sweet, studded with nuts and fruit. It took some years and experimentation, but I finally came up with my own version of their exquisite confection, now one of my all-time favorite recipes for the holidays. I love the crunch of almonds and hazelnuts interrupting the chewiness of candied orange and figs, all surrounded with the intense flavor of honey, cinnamon and cloves.

This recipe may look daunting, but it really is quite easy. Take your time preparing the ingredients and the final assembly will be quick. This recipe makes two 9-inch Panforte, one for giving and one for keeping. A legend surrounding Panforte says it can unite bickering families and prevent marital spats. I absolutely believe it.

Panforte di Siena

From Dolce Italiano, Desserts From The Babbo Kitchen by Gina DePalma

1 ¾ cup whole hazelnuts, skinned or skinless
3 cups whole, blanched almonds
2 cups diced candied orange peel
5 ounces dried figs, diced
6 ounces dried apricots, diced
1 cup all-purpose flour
2 tablespoons ground cinnamon
1 tablespoon dutch-processed cocoa powder
½ teaspoon ground cloves
1 teaspoon ground nutmeg
¼ teaspoon ground black pepper
1 teaspoon salt
1 ¾ cups granulated sugar
1 ¾ cups honey
6 tablespoons (3/4 stick, 3 oz.) unsalted butter, plus additional for greasing the pans

Preheat the oven to 325 °F. Generously grease two 9x2-inch round cake pan with butter; heavy-weight, non-stick cake pans will work best for this recipe. Line the bottom of each pan with a circle of parchment paper and grease the parchment paper.

Using a sharp knife, roughly chop the nuts and place them in a large, wide bowl.* (see below) Add the orange peel, figs and apricots and toss them to combine.

In another medium bowl, stir together the flour, cinnamon, cocoa, cloves, nutmeg, pepper and salt, taking care to thoroughly combine them. Add them to the bowl with the nuts and fruits and using your hands, or a large wooden spoon, combine the two mixtures thoroughly.

Place the granulated sugar, honey and butter in a medium saucepan. Clip a candy thermometer to the side of the pan and place it over medium heat. Cook the sugar and honey until the mixture reaches the soft ball stage, 217 °F. Remove the pan from the heat, remove the candy thermometer, and quickly pour the sugar mixture over the nuts, fruits and dry ingredients. Using a heat-proof spatula, stir to thoroughly combine the two mixtures. Quickly transfer the contents of the bowl to the two cake pans, smoothing and evening out the surface with the spatula.

Place the pan in the center of the oven and bake it for 25 to 30 minutes, or until the entire surface of the Panforte is bubbling. Remove the pans from the oven and allow the panforte to cool completely in the pan on a wire rack. While the Panforte are still warm, run a knife around the edge of the pan to loosen them from the sides. Remove them from the pans when they are firm but still slightly warm and allow them to cool completely. Wrap the panforte well in parchment paper and then in plastic wrap. Store it in a cool, dry place for up to 3 weeks. To serve, dust the Panforte with confectioners’ sugar and cut into thin wedges with a chef’s knife.

Makes two 9-inch panforte

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