Recipes · Italian · Cakes
Panforte
One serving has 187 kcal and 3 g protein, and at least a fifth of a woman's daily need of manganese (36%), copper (26%) and vitamin E (21%). Ready in 60 minutes.
- Preparation: 20 min
- Cooking: 40 min
- Makes: 1 serving (44 g)
- Difficulty: Medium
- Diets: Vegetarian, Dairy-free
- Contains: gluten, honey, nut
Ingredients
- 9 g Almonds
- 6 g Hazelnuts
- 9 g Candied fruit
- 3 g Flour, all-purpose
- 0.6 g Cocoa powder
- 9 g Honey
- 6 g Sugar
- 0.1 g Cinnamon
- 1.3 g Sugar, powdered
Method
- Makes one 20 cm panforte, about 16 wedges; multiply all the ingredients by 16 for a full batch.
- Toast the almonds and hazelnuts lightly, then roughly chop.
- Mix the nuts with the candied fruit, flour, cocoa and cinnamon.
- Heat the honey and sugar together in a pan until it reaches a soft syrup stage, about 115 °C (240 °F) — a little dropped into cold water should form a soft, pliable ball.
- Immediately stir the hot syrup into the nut mixture until well combined; it firms up fast, so work quickly.
- Press into a lined tin, smoothing the top.
- Bake at 150 °C (300 °F) for 35-40 minutes.
- Cool completely in the tin — it firms up a lot as it cools — before dusting with the powdered sugar and cutting into thin wedges.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 187 kcal | 9% |
| Carbohydrates | 27.8 g | |
| Water | 4.2 mL | |
| Fiber | 2.2 g | 8% |
| Protein | 3.3 g | 7% |
| Tryptophan | 0.04 g | |
| Threonine | 0.1 g | |
| Isoleucine | 0.12 g | |
| Leucine | 0.23 g | |
| Lysine | 0.09 g | |
| Methionine | 0.03 g | |
| Cystine | 0.04 g | |
| Phenylalanine | 0.16 g | |
| Tyrosine | 0.08 g | |
| Valine | 0.14 g | |
| Histidine | 0.08 g | |
| Fat | 8.3 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 1.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.6 g | |
| Saturated | 0.66 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 0 mg | |
| Calcium | 35.5 mg | 4% |
| Copper | 0.23 mg | 26% |
| Iron | 0.9 mg | 5% |
| Magnesium | 38.3 mg | 12% |
| Manganese | 0.65 mg | 36% |
| Phosphorus | 69.2 mg | 10% |
| Potassium | 129 mg | 3% |
| Selenium | 1.8 µg | 3% |
| Sodium | 9.6 mg | |
| Zinc | 0.52 mg | 7% |
| Thiamin (vitamin B1) | 0.08 mg | 7% |
| Riboflavin (vitamin B2) | 0.13 mg | 12% |
| Niacin (vitamin B3) | 0.64 mg | 5% |
| Pantothenic acid (vitamin B5) | 0.12 mg | 2% |
| Pyridoxine (vitamin B6) | 0.05 mg | 4% |
| Folate (vitamin B9) | 16.6 µg | 4% |
| Cobalamin (vitamin B12) | 0 µg | 0% |
| Choline | 7.9 mg | 2% |
| Vitamin A | 0.16 µg | 0% |
| Vitamin C | 0.43 mg | 1% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 3.2 mg | 21% |
| Vitamin K | 0.93 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.1 kg CO2e a serving: lower than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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