Discover

Plan Your Trip

Locations & Hours

FAQs

LET’S GO →

Departments

International Market

Fresh Foods

Specialty Items

American Grocery & Essentials

Natural Foods & Supplements

Beer, Wine & Spirits

BROWSE ALL →

Shop

Corporate Produce Delivery

Order Custom Cakes

Order Party Trays

Gift Cards

GET STARTED →

Experience

Events & Attractions

Jungle Fests

Tastings

Tours & Groups

Foodie Fun & Oddities

BROWSE ALL →

Venues

The Oscar

Jungle Experience Center

BROWSE ALL →

Who We Are

About Us

The Jungle Jim’s Story

Jungle Gallery

Careers

Vendor & Tenant Info

Stay Up To Date

The Jungle Jim’s Podcast

The Jungle Jim’s Mobile App

Recipes & Cooking Tips

Newsletter

Print Recipe

Dessert

Panforte di Siena

About the Recipe

Ingredients

serves 24

1½ cups whole blanched almonds, lightly toasted
1 cup whole hazelnuts, skinned, lightly toasted
1 cup diced candied orange peel
3 ounces dried apricots, diced
3 ounces dried figs, diced
½ cup unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons cocoa powder
½ teaspoon coarse salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper
¾ cup + 2 tablespoons sugar
¾ cup + 2 tablespoons honey
3 tablespoons unsalted butter
Confectioners' sugar, for dusting, optional

Directions

Preheat oven to 325°F with rack set in the center of the oven.
Generously spray a 7x2-inch nonstick round cake pan with nonstick cooking spray.
Line the bottom of pan with a parchment paper circle, spray parchment paper circle with cooking spray.
Coat bottom and sides of pan with flour, tapping out excess.
Roughly chop almonds and hazelnuts and place in a large, wide bowl, along with orange peel, apricots, and figs; toss to combine.
In a medium bowl, whisk together flour, cinnamon, cocoa powder, salt, nutmeg, cloves, and pepper.
Add to bowl of nuts and fruit and toss until well combined.
Place sugar, honey, and butter in a medium saucepan over medium heat.
Cook mixture until it reaches 238-240°F on an instant-read or candy thermometer.
Remove pan from heat and quickly pour sugar mixture into nut mixture.
Stir until well combined, using a wooden spoon.
Transfer mixture to prepared cake pan, pressing lightly (damp hands) and smoothing surface with a spatula.
Transfer cake pan to oven and bake until about 2-inches of the outer edge is bubbling, 35 to 45 minutes.
Transfer cake to wire rack and let cool about 1 hour; run a warm, damp knife around edge to loosen.
Cool for an additional 15-30 minutes, run a damp knife around edge of pan again and invert over rack (smack pan bottom) to remove from pan; turn cake over again (bumpy top up) and cool completely (pull parchment off bottom while still barely warm).
Wrap well with plastic wrap, parchment paper, and then again with plastic wrap.
Store in a cool, dry place at least one week before serving; panforte keeps well at least 3 months.
To serve, dust the panforte with confectioners' sugar, if using, and cut into thin wedges with a sharp knife.