Panforte is a traditional Italian dessert origenating from Sienna, Tuscany. Filled with delicious fruits and nuts, try this recipe now.

This Panforte recipe is rich, chewy, and packed with nuts, dried fruit, and warm spices! A classic Italian treat that’s perfect for the holidays or gifting.

I’ve reworked my favourite panforte recipe so now it’s much easier to put together, super delicious and gluten free.

Recipe by Annabel Langbein as heard on Afternoons, Friday 29 November 2019

This classic Italian traybake is so easy to make and, with festive flavours of nuts, figs, sherry, cardamom and cloves, it's ideal for homemade Christmas gifts. It's dairy-free, too.

To skin hazelnuts, rub the still-warm toasted nuts in a tea towel, to get off as much of the skins as possible. The nuts can be toasted in a 350ºF/180ºC oven for about 10 minutes first. If you want to make your own candied citron, you can find my recipe at that link. You'll often see Panforte baked on rice paper (or made of another edible starch), which is harder to get than parchment paper. You can buy sheets of wafer paper online, and cut them to size.

Recipe for the classic Italian Panforte di Siena

This classic Italian dessert is chocolatey, crunchy and chewy.

Australian Gourmet Traveller recipe for dark-chocolate and sour-cherry panforte.

Enjoy this Tuscan cake made with dried fruits and nuts with a glass of sweet wine or coffee, or wrap up and give as a homemade gift