The traditional Panforte is a chewy Italian dessert containing fruits and nuts.


Course Sweets
Cuisine Mediterranean


  • 60 g hazelnuts toasted and skinned*
  • 150 g dates chopped
  • 100 g sultanas
  • 1/2 cup brown sugar
  • 2 Tablespoon honey substitute with maple syrup for vegan option
  • 1 cup water
  • 100 g dark chocolate chopped
  • 1 teaspoon orange rind
  • 60 g almonds blanched and chopped**
  • 60 g macadamia nuts
  • 1/4 cup plain flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoon icing sugar


  • Line a 20cm round or rectangular tart pan with a false bottom with baking paper. (if you don’t have a tart pan, use a regular cake pan).
  • Mix dates, sultans, brown sugar, honey and water in a medium saucepan. stir over medium heat until sugar has dissolved. simmer for 10 minutes until the mixture becomes thick.
  • Add chocolate and orange rind and stir until chocolate has melted and the mixture smooth. Add nuts, flour and spices and stir well to combine.
  • Transfer to the pan and smooth the top.
  • Bake for 30 minutes until set. remove from oven and dust with sifted icing sugar.
  • Cool before removing from pan. Slice and serve.


* to toast and skin hazelnuts – place hazelnuts on a tray (with baking paper) and toast in a moderate oven for 5 minutes. Remove from oven and transfer to a clean tea towel and rub well to remove the skins
** to blanch almonds – place almonds in a bowl of very hot water for 10 to 15 minutes. Drain and rub gently to remove the skins.  If the skins do not remove easily, soak in hot water again.

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