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+ servings

Panforte Recipe

A great gift anytime make Chef Joanne Weir's panforte recipe. The key ingredients, dried figs and toasted nuts make it a great addition on a cheese board or as a bite to accompany happy hour.
Course: Appetizer, Cheese Plates, Holidays
Keyword: panforte
Servings: 8
Calories: 292kcal


  • 3/4 cup almonds
  • 1 1/2 tablespoons baking soda
  • 1/2 cup hazelnuts
  • 1 1/4 cups Orchard Choice or Sun-Maid California Dried Figs , chopped
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon finely grated nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/2 cup honey
  • 1/4 cup sugar
  • Powdered sugar


  • Preheat an oven to 375F.  Butter an 8-inch round cake pan and line the bottom with parchment cut to fit precisely.
  • Spread the almonds on a baking sheet and toast until lightly browned and fragrant, about 12 to 14 minutes.  Remove from the oven and set aside.  
  • In the meantime, in a saucepan, bring 1 cup of water to a boil.  Add the baking soda and add the hazelnuts in a saucepan.  Don’t be surprised when the water turns dark brown.  Boil for 3 minutes. After three minutes, using a slotted spoon, remove the hazelnuts from the boiling water and add them to a bowl of ice water.   Using your fingers, peel the skins.  If the skins don’t come off, boil the nuts for 1 to 2 minutes longer and peel.  Dry the nuts with paper towels and place on a baking sheet. Toast in the oven until fragrant and light golden about 12 to 15 minutes.  Let cool.
  • Place the almonds and hazelnuts on the work surface, coarsely chop and place in a large bowl.  Reduce the oven to 350F.
  • Add the chopped dried figs, flour, cinnamon, cloves, coriander, nutmeg, allspice and pepper to the nuts and mix well.  
  • In a small saucepan over medium heat, combine the honey and sugar and heat, stirring occasionally, until the sugar melts, about 3 minutes. Add this mixture into the nut mixture, mixing well.  
  • Transfer the batter to a prepared pan and with wet hands, press the mixture evenly into the pan.
  • Bake until golden brown, 30 to 35 minutes.  Remove from the oven and invert the pan onto a cooling rack.  Lift off the pan and when cool, remove the parchment paper.  
  • Place on a platter and dust the top liberally with confectioners’ sugar.


Recipe by Chef Joanne Weir

Photos by Melissa McArdle


Calories: 292kcal | Carbohydrates: 47g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 619mg | Potassium: 320mg | Fiber: 5g | Sugar: 36g | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg