13 panforte recipes

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Fresh peaches fill into an almond and flour crust, the sweetness, slightly sourness, and refreshing taste from the peaches go very well with the nutty crusty. It's a light, fruity and delicious dessert that fits a hot summer day wonderfully!

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

Roasted pork tenderloin with cinnamon-spiced apples and raisins. Only 5 ingredients, 5 minutes of prep, and one pan for an easy weeknight dinner.

Oven fried pork chops coated in herb-seasoned stuffing mix for shortcut breading with built-in seasoning. Egg washed and baked on a buttered sheet pan for a crisp crust without the splatter of skillet frying.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Classic turkey giblet gravy made from pan drippings, turkey stock, and chopped giblets. A simple roux-based gravy built right in the roasting pan for maximum flavor.

Rainbow sherbet mold with a toasted oat and brown sugar crust. Colorful scoops of assorted sherbet frozen in a springform pan for a stunning no-bake frozen dessert.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.

Easy chocolate mint brownies built on cookie mix, melted semisweet chips, and cream-filled chocolate mints melted right onto the hot pan for a glossy mint frosting. From mixer to platter in under an hour.