Panforte di Siena

Overview

Panforte di Siena is a storied confection from the Tuscan city of Siena, celebrated for its dense texture, aromatic spices, and festive heritage. Records trace it back to medieval apothecaries who prepared spice-laden sweets for nobility, pilgrims, and clergy, and over centuries it became a hallmark of winter feasts, weddings, and special gatherings. Today it remains a cherished centerpiece during holidays, enjoyed in slim wedges with coffee, dessert wines, or after-dinner liqueurs.

Ingredients

• 200 g almonds
• 150 g hazelnuts
• 150 g candied orange peel, chopped
• 100 g candied citron, chopped
• 120 g flour
• 30 g cocoa powder
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/4 tsp black pepper
• 1/4 tsp salt
• 200 g honey
• 150 g sugar
• 60 ml water
• 25 g butter
• 1 tsp vanilla extract
• For finishing: powdered sugar
• Optional base: rice paper to line the pan

Preparation

1. Preheat your oven to 160°C and set a rack in the center. Spread the almonds and hazelnuts on a baking sheet and toast until fragrant and lightly colored, about 8–10 minutes. Cool, then roughly chop half of them, leaving the rest whole for a pleasing texture.
2. Prepare a 24 cm springform or cake pan. If using rice paper, cut a circle to fit the base; otherwise, lightly butter the pan and line with parchment. Dust the sides with a little flour to help the confection release cleanly.
3. In a large bowl, whisk the dry mix: flour, cocoa powder, cinnamon, cloves, nutmeg, black pepper, and salt. Stir in the chopped candied orange peel, chopped candied citron, and all of the toasted almonds and hazelnuts until everything is evenly coated.
4. Make the syrup: In a medium saucepan, combine the honey, sugar, and water. Bring to a gentle boil over medium heat, then simmer until the syrup is glossy and thickened, about 3–4 minutes. Remove from heat and immediately stir in the butter and vanilla extract until smooth.
5. Pour the hot syrup over the dry mix. Using a sturdy spatula, fold thoroughly until every piece of fruit and nut is coated and no dry pockets of flour remain. The mixture will be very sticky and heavy—work quickly while it is warm.
6. Scrape into the prepared pan and press firmly into an even layer. Moisten a spatula with a bit of water or lightly grease it with a touch of butter to keep from sticking. If you like, cover the top with an additional circle of rice paper.
7. Bake until the surface is just set at the edges and still slightly soft in the center, about 30–35 minutes. Avoid overbaking—Panforte should remain chewy, not crumbly.
8. Cool the pan on a rack for at least 2 hours, then release the sides. Peel away parchment if used.
9. Generously dust the top with powdered sugar. For the cleanest edges, allow the Panforte to rest, wrapped, for another 12–24 hours before slicing.

Cooking Process Notes

• Texture cues: When mixing in the syrup, the mass should look glossy and compact; the coating of flour and cocoa powder prevents sticking and dullness.
• Syrup management: If the syrup cools and thickens before you finish mixing, briefly warm it again; do not add extra water or the set may be too soft.
• Pan preparation: A base of rice paper produces the classic look and easy release. If omitting it, line with parchment and lightly grease with butter.
• Finishing: Sift the powdered sugar over the top just before serving for a clean white finish.

How to Serve and Enjoy

Cut the Panforte di Siena into slim wedges with a sharp knife, wiping the blade between cuts. Serve at room temperature alongside espresso or a dessert wine. A final veil of powdered sugar brightens the presentation. Because it is rich, small portions satisfy; it is ideal after a meal or as part of a holiday dessert board.

Storage

Wrap tightly in parchment, then in foil, and keep in a cool, dry place. The flavors improve over several days. Lightly refresh the coating of powdered sugar before serving if it absorbs into the surface.