Panforte – Nibbles for Visitors

christmas baking, panforte, cherries, nuts

I always thought that Panforte had to contain chocolate. I loved it when other people made it but never really felt inspired to make my own – There was always enough chocolate around our house at Christmas to sink a ship. When I started researching the history of Panforte though, I discovered that it doesn’t HAVE to have cocoa or chocolate, that just seems to be a popular combination. I set off to make my own recipe and came up with this.

There’s not many recipes that I say, you must wait a few days before eating but this is definitely one of them. Left in a tin for approx 5 days helps the flavours to melt together and the bars to soften up – believe me, your teeth will thank me for waiting!

PLEASE NOTE: This recipe should also include 100g of finely chopped dates which are added to the Nut and Cherry mixture. For the life of me I cannot find how to edit the recipe plugin!

Panforte โ€“ Nibbles for Visitors

Panforte โ€“ Nibbles for Visitors


  • 200g Nuts (I spread mine fairly equally between Pecan, Almonds & Macadamia) Whole hazelnuts & Walnuts work equally well.
  • 50g Glace Cherries
  • 1 tsp Mixed Spice
  • 1 tsp Cinnamon
  • 150g Dark Soft Brown Sugar
  • 40g Butter
  • 150g Runny Honey
  • 75g Plain Flour
  • Large Pinch of Ground Pepper (White or Black)
  • Icing Sugar to sprinkle on before serving


  1. Preheat the oven to 160C
  2. Chop some of the bigger nuts into halves - I like a mixture of big and small nuts to remain in the bars. Chop the cherries into halves too.
  3. In a large saucepan over a medium heat, melt the butter and the sugar until the sugar has just dissolved.
  4. Add in the honey.
  5. Take off the heat and add the flour and the spices and mix until just combined.
  6. Add to the Nuts and Cherry mix until all the ingredients are evenly distributed. It will be a really tough mixture so use some elbow grease.
  7. I added mine to a 9" square silicone cake tin and pressed it down. If you are using a metal tin you will need to grease and line it.
  8. Bake in the oven for 40-50 minutes - do not allow to catch on the corners, check after 30 mins.
  9. As soon as it comes out of the oven, make lines where you are going to divide the mixture into portions - This will make it easier to cut when it is cool.
  10. Allow to cool fully in the tin and break into small portions - Mine in the picture are quite large!
  11. If you can leave in a air proof tin for around 4-5 days
  12. Dust with Icing Sugar just before serving.

I am adding this recipe to Tea Time Treats as hosted by Karen at Lavender & Lovage and Kate at What Kate Baked

I am also entering this recipe into the One Ingredient challenge which is this month hosted by Laura at How To Cook Good Food – One of my favourite blogs!


And another, You can find this recipe over at Emily’s Recipe of the Week linky



  1. says

    Nutty, spicy and sweet. Yep, I’d like a slice please! Thanks very much for joining in with #recipeoftheweek. I’ve Pinned and tweeted this post and there’s a fresh linky live now. Please do join in! ๐Ÿ˜€

  2. says

    I really do love those recipe and have meant to make Panforte but have never managed it! Now I have enough dried fruits & nuts in the cupboard to give this a go and I love the sound of it, especially with the added spices and sweet sticky dates. A lovely One Ingredient entry, thanks :)


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