Full recipe and baking science -https://kingoftarts.net/panforte/
Bring the warmth of Italy to your Christmas table with this traditional Panforte!
In this full recipe video, I’ll show you step-by-step how to make an authentic chewy panforte loaded with toasted nuts, dried fruits, citrus peel, honey, spices, and cocoa. Perfect for gifting, entertaining, or slicing with coffee after a festive meal.
This recipe balances chewiness, richness, and spice, using professional patisserie technique to help you achieve:
✨ A firm but tender texture
✨ Perfectly balanced fruit & nut ratios
✨ A smooth, glossy honey syrup
✨ A beautifully even bake
✨ Long shelf life for gifting & make-ahead prep
Whether you’re new to panforte or perfecting your holiday baking, this video gives you all the tips from my bakery experience.
🍊 What You’ll Learn
How to make classic panforte
How to toast nuts for maximum flavour
Choosing the best mixed peel & dried fruit
How to infuse Christmas spices
Making the honey + sugar syrup without crystallising
Mixing to get the perfect chewy texture
How to line your tin for easy release
Storage, gifting, and serving tips
📌 Ingredients Used
Almonds • Hazelnuts • Candied apricots • Candied pinepapple, orange peel • Candied orange peel • Cocoa powder • Cinnamon •Couverture chocolate Honey • Sugar • Flour • Icing sugar for dusting
🧁 More Christmas Recipes on My Channel
🎄 Walnut Beigli
🎄 Linzer Torte
🎄 Tiramisu Trifle
🎄 Chocolate Apricot Tart
Subscribe to see all my festive baking videos!
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So, one of my favorite things to make at the moment is pan for um it’s like a chocolate nougar and um great for presies. Okay. Um I also have that on my um table after dinner for those people who don’t really like fruit cake or Christmas pudding. Let’s get started. Simple ingredients. So, we’ve got blanched almonds, lightly roasted. Hazelnuts, no skin, lightly roasted. Glass pineapple. Dried pineapple, mixed peel, orange rind, plain flour, cocoa, cinnamon, a good quality dark chocolate, sugar, and a light floral honey. And for dusting, a generous icing sugar. Okay, so I’ve got my I’m going to cut up my um gloss fruit. Okay, so you can see what’s happening. I just thought this is something that’s very important. When you’ve got something that’s very difficult to um cut up, take sticky or hard, always pop a towel underneath your board and then it doesn’t move as you can see. Okay, so I’ve got pineapple and do the same thing. [Music] So, I’ve washed the skin and um this always adds a nice flavor to the um chocolate pan for so I’ve roasted my nuts um and now I’m going to take the skin off. And you can do that by um just rubbing the your nuts very carefully like this. And it actually takes the skin off. So, I’m going to um now chop my nuts. So, I’ve got a um pop them back into a clean tea towel and just give them a bit of a crush. Okay. Don’t need much. Just um it’s nicer if it’s not 100% whole. Okay. So, like so. So, I’ve now got my almonds. Okay. Pop those up. Exactly the same thing. Give them a quick crush. [Music] So, we’re going to mix our nuts together. Nuts, almonds, plus apricot, plus a pineapple, our orange peel, mixed peel, cinnamon, and I’m going to mix that through. [Music] So, I’m going to add my cocoa. And I’m going to add my flour. [Music] So, I’m going to pop my sugar and honey on. And I’m going to give it a bit of a stir. Okay. And then I’ll bring it to a soft bowl. I’ll show you how to do that. Okay. And then I’ve got my chocolate that I’m going to put on a double boiler. Okay. You can hear it change. It’s thicker. So, I’ve got my um water and I’m just going to um pop um a little bit of honey into it. And you can see that it’s got some soft balls just at the bottom. Just thought I’d show you again. Okay. So, you can see that it’s just it’s just sticky. It’s perfect. Okay. We don’t want it any more than that. Okay. Okay. cuz otherwise it won’t work. Now I’m going to add my honey, my chocolate. All right, so it’s all in. So I’m now going to mix it all up. [Music] Okay, you see now it’s nice and it’s all nicely set. Beautiful. Evenly coated. No flour anywhere. [Music] Okay, so I’ll pop them into the tin. So, I’ve got one. And I’m going to pop like a small one as well. [Music] So, I’m going to take the um tarts out. Okay. [Music] [Music]
Dining and Cooking