Ingredients (Yields About 2.2 lb / 1 kg Panforte)

Dry Ingredients

• 2 cups + 2 tbsp (10.5 oz / 300 g) whole almonds, unpeeled
• 1 cup (5.3 oz / 150 g) all-purpose flour
• ¼ tsp ground cinnamon (0.18 oz / 5 g)
• 2 tsp panforte spice blend (recipe below)
• 1 vanilla bean, seeds only

Candied Fruit

• ½ cup (3.5 oz / 100 g) candied orange peel, diced
• 1 cup (5.3 oz / 150 g) candied citron, diced
• ¼ cup (1.8 oz / 50 g) candied melon (popone), diced

Syrup

• ½ cup (5.3 oz / 150 g) powdered sugar
• ½ cup (5.3 oz / 150 g) wildflower honey
• ⅓ cup (100 ml) water

For the Pan Lining

• Wafer paper (ostia)
• Additional powdered sugar for dusting

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⭐ Homemade Panforte Spice Mix

Makes approx. 10 g (2 tsp)

• 1 tsp ground coriander (4 g)
• ¾ tsp ground mace (3 g)
• ¼ tsp ground cloves (1 g)
• ½ tsp ground nutmeg (2 g)

Mix well and store in a sealed jar.

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⭐ Instructions

1. Prepare the Pan

• Line the bottom of a 9-inch (23 cm) springform pan with wafer paper (ostia).
• Lightly grease the sides.

2. Make the Syrup

• Combine water, honey, and powdered sugar in a saucepan.
• Heat gently until the syrup reaches a soft-thread consistency.

3. Add Almonds & Candied Fruit

• Add almonds, candied orange, citron, and candied melon.
• Cook for 2–3 minutes on low heat.

4. Add Spices & Flour

• Stir in:
  • Vanilla bean seeds
  • Cinnamon
  • Panforte spices
  • Flour
• Mix vigorously until thick.

5. Shape & Bake

• Transfer the mixture to the prepared pan.
• Level with a wet spoon.
• Dust with powdered sugar.
• Bake at 350°F (180°C) for 20–25 minutes.

6. Cool & Serve

• Let cool completely.
• Dust again with powdered sugar before serving.

Panforte keeps beautifully for up to 3 weeks wrapped and stored in a cool place.