Homemade Panforte Nero (Gluten Free and Dairy Free)
Panforte is an Italian chewy and spicy delicacy with its roots back to the medieval Siena. A traditional Panforte is a combination of nuts, dried fruits, honey, and aromatic spices, creating unique flavors and textures. Often enjoyed during festive seasons, especially Christmas.
Over the years, there have been many variations of the classic Panforte recipe, which vary from region to region. One of them is Panforte Nero, and what makes it stand out is the addition of cocoa or dark chocolate and a sprinkling of powdered sugar, which results in a darker color of the dough and a richer flavor.
So, if you’re a fan of warm spice and dark chocolate flavor, Panforte Nero might just become your new favorite festive treat!
Homemade Panforte Nero (Gluten Free and Dairy Free)
Gluten Free Christmas Italian dessert, a dense and flavorful cake made with nuts, dried fruits, honey, and spices.
Ingredients
- 140 g dried figs (chopped)
- 120 g blanched roasted hazelnuts
- 120 g blanched almonds
- 50 g candied orange (chopped)
- 30 g cocoa powder
- 100 g gluten free flour mix (45 g buckwheat flour + 25 g teff flour + 30 g almond meal)
- 210 g buckwheat honey (you can substitute with other honey)
- 50 g coconut sugar
- 100 g dark chocolate
- 2 tsp cinnamon
- ¾ tsp dried ginger
- ⅓ tsp cloves
- Pinch of nutmeg
- Pinch of salt
- Powdered icing sugar or powdered xylitol (for dusting)
Instructions
- Preheat the oven to 160°C (320°F) and line the bottom of the 24cm springform pan with parchment paper (if you want a higher cake use a smaller springform pan).
- Mix nuts, chopped dried fruit with flour blend, cocoa, cinnamon, nutmeg, cloves, ginger, and salt until evenly combined. Use your fingers to make sure all the ingredients are separated.
- Melt the chocolate in a small bowl set over a pot of simmering water and set aside.
- Heat the honey and sugar, in a saucepan over a medium heat until the sugar has melted. Allow to bubble for 2 minutes.
- Carefully pour both the melted honey and sugar and melted chocolate over the fruit-hazelnut mixture and stir quickly. Spoon into the tin and use a wet hand or spoon to press the mixture into a compact, flat dough.
- Bake for 30-35 minutes.
- Let the panforte cool on a wire rack for 15 minutes, then run a knife around the edge to loosen it and remove from the pan.
- Sprinkle the cold dough with powdered sugar and cut into small pieces with a sharp knife. Enjoy with a cup of coffee.
Notes:
Store Panforte well wrapped for several months in the fridge or at cool room temperature, or freeze for up to 6 months.
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