Christmas

Fig and Walnut Panforte

by:
May  1, 2014
5
1 Ratings
Fig and Walnut Panforte
  • Makes 2 small rectangular panforte
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

What You'll Need
Ingredients
  • 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
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

  •
  • MissChris
    MissChris
  • Teresa
    Teresa

Popular on Food52

2 Reviews

MissChris
MissChris November 2, 2024
Awesome!! I am sure I made it wrong; my 2 would have been way too big, I ended up with 3 (and maybe should have made 4.) It may have been a math error with my nuts, but regardless I will make it the same always. When I tasted the dough I thought it might be too spicy, but the finished product was perfect! This is a "keeper" an a great use for the abundance of (dried) figs I have every year.
 
Teresa
Teresa August 16, 2022
Are you sure that this is only cooked for 15 minutes at 350 F? Won't the flour still taste raw? (Otherwise, the ingredients look great and I like the idea of slicing it thinly to serve with sliced cheese or brie on an appetizer platter.)