Total time: 1hr
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 338 Kcal, 6g Protein, 43g Carbohydrates, 14g Fat


  • To shell the nuts
  • 100 g hazelnuts
  • Cake mixture
  • 100 g shelled almonds, roughly chopped
  • 100 g candied orange peel
  • 100 g candied lemon peel
  • 0.5 tsp cinnamon
  • 50 g white flour
  • 2 tbsp cocoa powder
  • 100 g liquid honey
  • 0.5 tsp gingerbread spice
  • 100 g sugar
  • Bake
  • icing sugar to dust
  • Utensils
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

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  • To shell the nuts

    Spread the nuts on a baking tray. Roast for approx. 5 mins. in the centre of an oven preheated to 200°C until the shells crack open. Remove the nuts, rub gently with a damp towel until all the shells have been removed. Roughly chop the nuts, place in a bowl.
  • Cake mixture

    Add the almonds to the hazelnuts along with all the other ingredients up to and including the gingerbread spice mix. Gently heat the honey and sugar over a medium heat, stirring continuously until the sugar has dissolved. Pour the honey over the nut mixture. Mix thoroughly with a risotto spoon. Transfer the mixture to the prepared tin and press down gently.
  • Bake

    Approx. 35 mins. in the centre of an oven preheated to 150°C. Remove and allow to cool slightly. Remove the panforte from the tin, leave to cool on a rack, dust with icing sugar.
  • Tip:

    Replace the almonds with walnuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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