Fig and Walnut Panforte

May  1, 2014
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Author Notes

There are several versions of the Tuscan fruitcake called Panforte, most have almonds and mixed dried fruits, but i prefer the fig and walnut version. Nearby we have fabulous dried white figs, which come from a pale green local fig. This is great anytime served with a nice espresso for a light dessert or on a cheese plate with a nice sherry or vin santo. —divinacucina

  • Makes 2 small rectangular panforte
  • 1/2 pound walnuts
  • 1/2 pound dried figs, chopped( stems removed)
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/4 cup honey
In This Recipe
  1. Mix the fruit and nuts together in a heat-proof bowl.
  2. Toss with the flour and spices. ( mix the flour and spices first, then save some to dust the logs before baking)
  3. Heat the sugar and honey together until the sugar is melted. Let cook for 2 minutes.
  4. Pour the hot mixture onto the fruit and spice mixture. Mix using a spoon ( it is hot), then I find as it cools off i knead the mixture to blend well using my hands. If it is dry, add a little water.
  5. Form 2 small logs and dust with some of the flour and spice mixture before baking.
  6. Bake for 15 minutes at 350 degrees. Let cool. Slice thinly to serve.

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