Skip to main content

Panforte & Siena - Part 1

Christmas is literally around the corner and in these past few days I have been busy baking sweets for family and friends. Panforte is one that is very popular in my family and a sweet that lends itself well to variations depending on what ingredients I have at home.  I like to start with a base recipe that has been fail proof over the years and have varied the dried/candied fruits, trialed different nuts and added or deleted the chocolate and spices.  There are many great recipes to follow depending on your tastes.

This year I made some Lisborn orange marmalade and decided that instead of using honey and sugar, I would substitute and use my marmalade.  I also like to add chocolate or cocoa with cinnamon and nutmeg.  If you like a jaffer taste, then this recipe is a must.

My visit to Siena inspired me to look further into the making of Panforte that is typical of this medieval town in Tuscany.

Sinatti is a well known name both in Italy and around the world.   Panforte Ricciarelli Artiginali produces many Sienese sweets and I ventured into one of their outlets to be totally overwhelmed with their selections of 'gems'. Those that top the list are cavallucci, ricciarelli and panforte.  The Sienese are proud of these local specialties and so they should be.  There is great appreciation of these sweets especially during Christmas time and one of my favourites is the Panforte.  

Entering the store, I was in awe by their varied selections of panforte and could not decide on which one to buy, so I bought a few. One in particular which I love is the combination of almonds, figs and chocolate.  Visit their website for the full range.  Hence the beginning of my fascination with trialing different ingredients. 

Panforte di Carmen


90 g hazelnuts
45 g walnuts 
45 g almonds
90 g candied peel finely chopped*
45 g cocoa
75 g all purpose flour (plain)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup sugar*
1/3 cup honey*

*(these ingredients were substituted with 1 cup of orange marmalade)

Combine all of the ingredients except the sugar and honey (or marmalade) in a bowl.

Put the sugar and honey in a saucepan and heat slowly, stirring until the sugar dissolves. Bring to boiling point and continue cooking until a little of the mixture dropped into cold water forms a soft ball, or thermometer reaches 115 C. 

If you are using the marmalade, you can skip this step as the mixture has already reached this point.  You can warm up the marmalade to soften it.  Add the syrup or marmalade to the other ingredients and stir to combine.

Transfer the mixture to a rectangular tray lined with baking paper. For this quantity, I used 2 trays measuring 25cm x 7cm.  Use a firm spatula or the back of a spoon to smooth and flatten the surface in the tray. 

Bake in a slow oven 150 C for 35 minutes.  Cool in the pan, then turn out and sprinkle liberally with confectioners' sugar. Using a sharp knife, cut 1 inch slices or squares for serving. 

Alternatively you can leave them as long slices and wrap them individually as they make lovely gifts.

This will be my last post for 2015, so I will leave you with some images I took of the Siena Cathedral - Saint Mary of the Assumption.  I wish you all peace, love, and contentment in all that you do.  Merry Christmas!


Popular posts from this blog

Panzerotti /Tortelli di Castagne & Cioccolato (Chestnut & chocolate filled morsels)

When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavoured nut.  We were fortunate to live close to Sacro Monte Calvario, a mountain lined with chestnut trees. My mother cooked many dishes which used this flavorsome nut, especially sweets such as these panzerotti di castagne & cioccolato.  Withthis sweet mamma has more recently substituted the chestnut filling with chickpeas as they are readily available all year round and knowing that my papa`enjoys this sweetmade frequently.

Chestnut season is a favourite for our whole family and we are of the belief that if you've never had a freshly roasted chestnut you haven't lived. We often visit Daylesford in country Victoria around autumn to purchase them fresh and enjoy them roasted at the farmers markets.

This recipe is a variation of panzerotti / tortelli di ceci which I have shared previously with you.  The filling is more delicate in texture and lighter t…

Cucina Conversations: Cassatelle Siciliane

Cassatelle are typical Sicilian pastries filled with lemon scented ricotta, and also known as cassateddi in Sicilian dialect.  The name derives from the word cassata, and by adding the diminutive suffix ‘ella’ you get the word cassatella, a smaller individual serving. An assortment of these pastries can be found in different regions of Sicily and are considered traditional deserts for the Carnevale and Easter period. In researching this topic, I become enthralled by the history behind the most complex of cassate from Palermo through to these more simple-to-make pastries from Siracusa, and therefore could not help but share some of its history with you.
Sicily is known as the sweets centre of Italy, and it appears that the most colourful and famous cassatasiciliana in all its glory, is one of the reasons.  It is believed to have originated in Palermo, made with sheep’s milk ricotta – at its richest and herbaceous during Spring; and containing other ingredients prevalent to the area suc…

Cucina Conversations:Pasta Mollicata (Pasta with Breadcrumbs)

We begin 2018’s Cucina Conversations calendar with the notion of ‘waste not, want not’. The subject here being stale bread or pane raffermo as it is known in Italian; and the endless uses of this staple ingredient found in every kitchen I’m sure.  Many would agree that it should never be thrown out just because it has passed its prime, in fact my nonne considered and mamma still believes that throwing out old bread is sacrilegious due to its religious significance.

One of the best things about bread second to enjoying it freshly baked, is its amazing ability to absorb other flavours and ingredients better when at least a day old. If you are not a big fan of day old bread, the simplest thing you can do with it is to turn it into bread crumbs, so don't throw it out. It has however subsequent thrifty uses and found in many Italian recipes. This month we share a few of those recipes and show you how a simple stale ingredient such as bread can be turned into a delicious meal.
I’ve ch…