colorful conventional lactose-free no restrictions roasting / baking vegan

Panforte Margherita

Name: Panforte Margherita
Prep time: 15 min
Cook time: 40 min
Ingredients: 60 g hazelnuts (roasted); 100 g pecans; 50 g marcona almonds; 40 g candied orange zest; 125 g dry fruit (figs, apricots, rasins, tar cherries, prunes, etc.); 90 g wheat flour (all-purpose); 0.25 tsp cinnamon (ground); 1 tsp coriander (ground); 100 g sugar; 100 g honey; 2 tbsp water

January 22, 2021

I was inspired by Elena Aizikovich a few years ago, and this recipe became my ultimate Christmas treat. Just like my other seasonal favorites — Medieval British Fruitcake and German Spiced Christmas Cookies — panforte Margherita is made with a lot of dry fruit and nuts. It also gets better with time when properly stored. But it seems easier and faster to make because there are no time-consuming steps. The original recipe comes from a collection of traditional Tuscan recipes.

If you like using large pieces of dry fruit and large nuts, you might want to increase the amount of flour and ingredients for honey caramel1.5 times. It will help to bind them better.

Мне очень нравится нарезать панфорте очень тонкими ломтиками. Если посмотреть сквозь них на солнечный свет, то они выглядят как витражные окошки. Это конечно, если использовать качественные сухофрукты. В числе моих любимых — крупный изюм и абрикосы из Trader’s Joe, турецкий инжир Smyrna, вишня из Орегона и вяленый чернослив из Калифорнии. Для орешков я беру уже каленые лесные орехи из того же Trader’s Joe и Техасские свежие орехи пекан. There is just a little of orange peel in this recipe, but its flavor is clearly recognizable in every slice of panforte. Choose the best one you can get. Or make it following my recipe — Very Citrusy Candied Citrus Peel.

Print Recipe

Panforte Margherita

Prep Time15 mins

Cook Time40 mins

Course: Dessert

Cuisine: Italian

Keyword: Christmas, dry fruit, hazelnuts, holidays, honey, nuts, panforte, pecan

Servings: 7"D x 1"H panforte

Ingredients

dry ingredients

60 g hazelnuts roasted
100 g pecans
50 g marcona almonds
40 g candied orange zest
125 g dry fruit figs, apricots, rasins, tar cherries, prunes, etc.
90 g wheat flour all-purpose
0.25 tsp cinnamon ground
1 tsp coriander ground

for honey caramel

100 g sugar
100 g honey
2 tbsp water

Instructions

Preheat oven 300F. Prepare baking mold 7" diameter, 1" high. I use a nonstick tart mold with removable bottom.
In a bowl, measure, dice, and combine all dry ingredients. Mix them well to make sure all pieces are coated with flour.
In a saute pan, measure and combine sugar, honey, and water. Place it over medium heat and cook until the temperature reaches 240F.
Let it cool a little and pout over the dry ingredients. Mix everything well and transfer it into the prepared baking mold.
Use your wet palms to press the mixture into the mold and flatten the top.
Bake for 40 minutes or until the center is soft but cooked. Turn off the heat and let the center set for another 15 minutes. Take panforte out of the oven and let cool to room temperature on a rack before removing it from the mold. I turn mine upside down and push the bottom — it's not effortless, but works. I use my utility knife to release the bottom. Coat the panforte with powdered sugar, wrap in parchment paper and foil and let mature for a few days.