Impasto del Panforte (Siena Sweet Bread Dough)

Panforte di Siena is a traditional Italian confection hailing from Siena, Tuscany. This dense, sweet bread, rich with nuts, dried fruits, and aromatic spices, has been a cherished treat since the 13th century. It’s especially popular during the Christmas season, but its delightful flavor makes it enjoyable year-round.

Notes:

• Expect a dense, chewy texture with a rich, spiced flavor.
• Panforte is traditionally served in thin wedges due to its richness.
• It’s an excellent accompaniment to coffee, espresso, or dessert wines.

Panforte di Siena Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ease of Cooking: Moderate
Servings: 20 slices
Calories per Serving: Approximately 239 kcal
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Dessert

Equipment Needed:

• 8-inch (20 cm) round cake pan
• Parchment paper
• Mixing bowls
• Saucepan
• Wooden spoon
• Sharp knife
• Food processor (optional)
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Ingredients:

• 1 cup (140g) whole almonds
• 1 cup (140g) whole hazelnuts
• 1 cup (150g) candied citron or a mix of candied citrus peels, diced
• 1 cup (150g) dried figs, chopped
• 1/2 cup (60g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground coriander
• Zest of 1 orange
• 1/2 cup (175g) honey
• 1/2 cup (100g) granulated sugar
• Confectioners’ sugar, for dusting
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Method:

1. Prepare the Pan: Preheat your oven to 300°F (150°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and grease the sides.
2. Toast the Nuts: Spread the almonds and hazelnuts on a baking sheet and toast in the preheated oven for about 10 minutes until fragrant. Allow them to cool, then rub off the hazelnut skins using a clean kitchen towel.
3. Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, cinnamon, nutmeg, cloves, black pepper, and coriander. Add the toasted nuts, candied citron, chopped figs, and orange zest. Mix well to ensure the fruits and nuts are coated with the flour mixture.
4. Prepare the Syrup: In a saucepan over medium heat, combine the honey and granulated sugar. Stir until the sugar dissolves and the mixture comes to a boil. Let it boil gently for about 1 minute, then remove from heat.
5. Combine Mixtures: Pour the hot honey-sugar syrup over the dry ingredients. Quickly mix everything together with a wooden spoon until thoroughly combined. The mixture will be sticky and thick.
6. Transfer to Pan: Spoon the mixture into the prepared cake pan. Using dampened hands or the back of a wet spoon, press it down evenly and smooth the top.
7. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The panforte is done when it has set but is still slightly soft in the center. Avoid overbaking, as it can become too hard.
8. Cool and Dust: Remove from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, remove from the pan and dust the top generously with confectioners’ sugar.

Variations and Tips:

• Nuts: Feel free to substitute or add other nuts like pistachios or walnuts.
• Fruits: Instead of figs, you can use dates, raisins, or dried apricots.
• Spices: Adjust the spices to your preference; some traditional recipes include a pinch of white pepper for extra warmth.
• Gluten-Free: Substitute all-purpose flour with gluten-free flour or almond flour to make this recipe gluten-free.
• Storage: Panforte can be wrapped tightly in plastic wrap and stored at room temperature for up to two weeks. Its flavor improves over time.
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Nutritional Information Per Serving:

Note: Nutritional values are approximate and can vary based on ingredient brands and measurements.

I hope this guide has made making Panforte di Siena seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.