Panforte is Siena’s iconic holiday cake—dense, aromatic, and loaded with nuts, cocoa, honey, and spice. Slice thin and serve with a sweet Tuscan wine.
The Tradition of Panforte
Panforte is a treasured specialty from Siena, Tuscany. Dense and aromatic, it was historically enriched with spices and preserved fruits, and today it remains a symbol of Tuscan holiday baking—rich with nuts, cocoa, honey, and warm spice.
The History of Panforte
In the second half of the 13th century, as spices arrived from the East, pepper was added to earlier versions and apples were removed, giving rise to panpepato. Because pepper was precious, the sweet became especially popular among the wealthy—noble families and the clergy— who sourced spices from apothecaries, the pharmacists of the time.
Over time, the recipe was enriched with other prized spices—cloves, nutmeg, Ceylon cinnamon, and cardamom—once considered “medicinal” (and even “aphrodisiac”). This spice blend helped define the dessert’s signature flavor.
One well-known chapter is Panforte Margherita, created in 1879 for the visit of Queen Margherita of Savoy. Apothecary Giovanni Righi Parenti made a more delicate version: without melon rind and finished with vanilla sugar instead of black pepper.
Classic ingredients include honey, almonds, walnuts, citron, candied orange peel, and spices like cloves and nutmeg. In Siena, tradition says it can be made with 17 ingredients, echoing the city’s districts, following a recipe handed down since 1675.
Variations also exist: a version where some spices are replaced by chocolate is often called “Panforte delle dame”. Another, “Panforte Fiorito”, is decorated with sugar flowers—reflecting the old tradition of selling panforte in ornate boxes decorated with neo-Gothic or Art Nouveau floral motifs by Sienese artists.
Ingredients
- 113 g almonds
- 113 g walnuts
- 113 g pistachios
- 227 g all-purpose flour
- 113 g coconut flour
- 113 g cocoa powder
- 5 g baking soda
- 227 g powdered sugar
- 113 g honey
- 240 ml red wine
- 720 ml water
- Sea salt, to taste
- 1 sheet rice paper
- Powdered sugar, for dusting
Tip: slice thin—panforte is naturally dense and intense.
Instructions
- Preheat oven to 325°F (163°C).
- Sift flours, cocoa powder, baking soda, and salt together in a bowl.
- Mix in the nuts.
- In a pan, boil wine, water, honey, and sugar to a syrupy consistency. Let cool slightly.
- Combine syrup with the dry mixture and mix until fully incorporated.
- Line a 12-inch springform pan with rice paper and press in the mixture evenly.
- Bake for 45 minutes. Cool completely before removing from the pan.
- Dust with powdered sugar before serving.
Nutrition
Calories: 380 · Fat: 18g · Carbs: 45g · Sugar: 22g · Protein: 6g