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.

Panforte Margherita and Panforte Nero
Panforte Margherita and Panforte Nero

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.

Panforte Margherita
Panforte Margherita

Panforte Margherita

Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: Christmas, dry fruit, hazelnuts, holidays, honey, nuts, panforte, pecan
Servings: 1 7"D x 1"H panforte


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


  • 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.
    Dry Fruit and Nuts for Panforte Margherita
  • In a saute pan, measure and combine sugar, honey, and water. Place it over medium heat and cook until the temperature reaches 240F.
    Sugar and Honey Caramel for Panforte Margherita
  • Let it cool a little and pout over the dry ingredients. Mix everything well and transfer it into the prepared baking mold.
    Making Panforte Margherita
  • Use your wet palms to press the mixture into the mold and flatten the top.
    Making Panforte Margherita
  • 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.
    Panforte Margherita | Christmas Gift
Panforte Margherita