This traditional Italian Christmas bread is great with red wine, port or a coffe after your meal.

  • 115g skinned hazelnuts
  • 115g skinned whole almonds
  • 40g glacé pineapple
  • 40g dried apricot
  • 40g crystal ginger
  • 40g dried figs
  • 130g mixed orange and lemon peel
  • 1 tsp Chinese five spice
  • ½ tsp ground coriander
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp white pepper
  • 100g plain flour
  • 125g honey
  • 150g sugar
  • 30g butter
  1. Roast the nuts in an oven set at 180C/Gas 4 for 10-15 mins.
  2. Chop the nuts. In a bowl, mix the nuts with the fruits and peels, spices and flour.
  3. Place the honey, sugar and butter in a heavy pan and cook until it forms a soft ball.
  4. Pour the hot mixture into the flour and fruit mix and work quickly to combine.
  5. Place the mixture into a prepared 8ins cake tin and bake at 170C/Gas 3 for 30-40 mins until the edges become firm (it won’t colour much but will firm up as it cools.
  6. Panforte can be stored in an airtight container for up to 3 months.

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