Panforte di Siena
Panforte di Siena Say it: pan-FOR-teh dee SYEH-nah
Panforte di Siena is a dense, chewy Tuscan Christmas cake packed with toasted nuts, candied fruit, honey, and warm spices. Originating in Siena, this medieval sweet was historically given as a tribute to the city’s authorities. Its intense, spiced flavor and satisfying chew make it a beloved holiday treat that keeps well for weeks. Traditionally served in thin slices with a glass of Vin Santo or espresso, it perfectly captures the rich culinary heritage of Tuscany.
Panforte di Siena
Panforte di Siena
Pronounced pan-FOR-teh dee SYEH-nah
- Serves
- 12
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains gluten, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) round cake pan with parchment paper and grease it lightly.
In a large bowl, combine the toasted almonds, skinned hazelnuts, diced candied orange peel, and candied citron. Mix well.
Sift together the flour, cinnamon, coriander, nutmeg, cloves, and black pepper. Add to the nut-fruit mixture and toss until everything is evenly coated.
In a medium saucepan, combine the honey, sugar, and water. Cook over medium heat, stirring until the sugar dissolves, then bring to a boil. Continue cooking without stirring until the mixture reaches 240°F (115°C) on a candy thermometer, about 5 minutes.
Immediately pour the hot honey syrup over the nut-fruit-flour mixture. Stir quickly with a wooden spoon until evenly combined; the mixture will be very stiff.
Transfer the batter to the prepared pan. Using wet hands or the back of a spoon, press it firmly and evenly into the pan.
Bake for 30–35 minutes until the surface looks slightly dry and matte but is still soft to the touch.
Cool completely in the pan on a wire rack. Once cool, invert onto a plate, peel off the parchment, and generously dust the top with powdered sugar.
Slice into thin wedges to serve.
Regional variants
Some bakers include a small amount of cocoa powder for a darker version called panpepato, while others add a touch of grated orange zest for extra brightness. Modern versions occasionally incorporate dried figs or different nuts.
Cook's notes
- Use a good-quality, thick honey for the best flavor and texture.
- The cake is very sticky during assembly; keep a bowl of water nearby to wet your hands when pressing it into the pan.
- Panforte improves with age; wrap tightly in parchment and store in an airtight tin for up to one month.
Serve with
Thin slices with Vin Santo, espresso, or a glass of sweet red wine.
Make ahead and storage
Stores beautifully for up to a month when wrapped tightly; dust with powdered sugar just before serving.
