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Sep 11, 2011 07:26 PM

Please share your great panforte recipe!

I usually give peach/cherry jam and homemade cookies for Christmas, but last year i skipped the cookies and my life was much easier! I'm thinking about making panforte this year, and I cut out a great recipe from somewhere a year or two ago, but can't find it. From what I recall, it involved orange zest, hazelnuts, probably some chocolate. I can't remember what else.
Do you have a great recipe to share? And how far in advance can it be made? Thanks!

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  1. This is the one I have used, and I thought it was excellent:

    I did use dried cherries in place of the citron called for. I made 6 4-inch cakes in disposable pans instead of 2 8-inch. Grease the pans very well. You can make it a few weeks in advance, as it's better when aged a bit.

    1 Reply
    1. re: Caitlin McGrath

      You are great! Thanks so much for responding. The recipe looks fabulous.

    2. I'm going to make panforte this holiday season. I ordered many of the ingredients from, so I'm ready to bake.
      I'm using David Lebowitz's recipe.
      My question is that I wonder if booze would compliment the fruit cake. I'm think of adding brandy to the melted chocolate, or maybe orange liquer. I think it would add "oomph" and that special holiday taste.
      Opinions and experiences?
      Many thanks.

      2 Replies
      1. re: monavano

        I think brandy would complement the combination of flavors (fruit, nuts, choc, spices, honey) very nicely. I looked up David Lebovitz's recipe (, and I think a couple tablespoons of brandy would be a good addition. I think brandy would be a better choice than orange liqueur.

        1. re: Caitlin McGrath

          Thanks--brandy was my first thought too.