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Perfect Homemade Treat

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Rate this recipe 2.8/5 (57 Votes)
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  • 100g (3½ oz) Hazelnuts
  • 150g (5 oz) Blanched Almonds
  • 75g (3 oz) Walnuts
  • 75g (3 oz) Shelled Pistachios
  • 200g (7 oz) Dried Figs
  • 200g (7 oz) Mixed peel
  • 75g (3 oz) Plain Flour
  • 2 tbsp Cocoa
  • 1 tsp Ground Cinnamon
  • ¼ tsp Grated Nutmeg
  • 225g (8 oz) Caster Sugar
  • 225g (8 oz) Clear honey
  • 50g (2 oz) Butter
  • 50g (2 oz) Icing Sugar


servings 16
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Average budget


Step 1

Pre-heat the oven to 160°C, 325°F, Gas Mark 3.

Line a 20cm (8 inch) tin with baking paper.

Step 2

Place the hazelnuts on a baking sheet and the other nuts on another baking sheet and cook in the oven for 6-9 minutes until golden.

Rub the papery shell off the hazelnuts with kitchen paper, then roughly chop all the nuts and place in a bowl.

Step 3

Cut the figs into small pieces (the size of raisins). Mix the figs, nuts and peel together.

Mix the flour, cocoa, cinnamon and nutmeg in a different bowl then add the fruits and nuts.

Step 4

Put the sugar, honey and butter in a pan and heat slowly, stirring until the butter has melted and the sugar dissolved.

Simmer gently for 2-3 minutes.

Add the syrupy mixture to the dry ingredients and mix well.

Step 5

Spoon the mixture into the prepared tin and level the top.

Bake for 35-40 minutes then leave to cool in the tin.

Dust the top with icing sugar before cutting.

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