September 8, 2015

Chocolate Panforte

Recipe: Kathleen Sloan-McIntosh

Panforte (aka panaforte) is an Italian Christmas treat that’s now enjoyed year-round. Dark, soft and chewy, this Chocolate Panforte tastes almost candy-like.


  • 1/2 cup dried apricots
  • 1/3 cup candied pineapple
  • 1/3 cup mixed candied peel
  • 1/3 cup candied citron
  • 1/2 lb. (2 cups) hazelnuts, roasted and skins removed
  • 1/2 lb. (1-3/4 cups) blanched almonds, roasted
  • 1-1/2 cups all-purpose flour
  • 4 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • 1/4 lb. semi-sweet chocolate
  • 1 cup liquid honey
  • 3/4 cup granulated sugar


Yield: Makes about 60 pieces

  1. Preheat oven to 375°F (190°C).
  2. Finely chop all fruit. Mix with nuts, flour, cocoa and cinnamon.
  3. Butter a 9” square pan. Line bottom with parchment or waxed paper.
  4. Gently melt chocolate in double boiler.
  5. In a heavy saucepan, bring honey and sugar to a boil and simmer 5 minutes. Pour honey mixture and melted chocolate into bowl of
dry ingredients. Mix well with wooden spoon. Scrape into lined pan and press down with back of spoon.
  6. Bake about 20 minutes. Cool until easily handled, and slice while warm into 1/4” thick pieces about 4” long (do not allow panforte to cool completely before slicing, or cutting will be difficult).
  7. Cool completely. Store in an airtight container.

Donna Griffith


House & Home December 2006