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The Tradition of Panforte
Panforte, a treasured specialty from Siena, Tuscany, dates back to the 13th century. Originally crafted by apothecaries using exotic spices and preserved fruits, this dense, aromatic cake was a luxurious treat for nobles and clergy. Today, it remains a symbol of Tuscan holiday baking—rich with almonds, cocoa, honey, and warm spices—bringing a festive warmth to Italian tables during Christmas and beyond.
Ingredients
4 ounces of almonds
4 ounces of walnuts
4 ounces of pistachios
8 ounces of all-purpose flour
4 ounces of coconut flour
4 ounces of cocoa powder
1 teaspoon of baking soda
8 ounces of powdered sugar
4 ounces of honey
1 cup of red wine
3 cups of water
Sea salt
1 sheet of rice paper
Powdered sugar for dusting
Preparation
Preheat oven to 325°F (163°C).
Sift flours, cocoa powder, baking soda, and salt together in a bowl.
Mix in nuts.
In a pan, boil wine, water, honey, and sugar to a syrupy consistency. Let cool.
Combine syrup with dry mixture.
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.
