Fig and Walnut Panforte

Some of my favorite Tuscan sweets come from the hilltown of Siena. Almond cookies called ricciarelli  and many honey and spice based cakes and cookies. Popular in Medieval and Renaissance times, these sweets are still in production. Often the shops which first produced them where the pharmacies, which also doubled as spice shops. A traditional Tuscan blend called Spezie Regina, is very similar to the American pumpkin pie spice which is in use today. The Spezie is a blend with ginger, coriander, nutmeg, cinnamon and other secret ingredients. It is often used in salami making in Tuscany and called droghe.

The traditional panforte is rich with candied fruits often hard to find outside of Italy. Candied melon and pumpkin as well as citron are the base fruits, adding figs and toasted almonds as well.

To recreate your own version, simply, I am sharing my favorite fig and walnut version. It is quite similar to a recipe I have from southern Italy called Salami di Fichi, Fig Salami but is much faster to make.

So you still have time to make it for Christmas!

It is also wonderful with a cheese course or served in thin slices with coffee for dessert.

Fig and Walnut Panforte

1/2 pound dried figs
1/2 pound walnuts
1/2 cup sugar
1/4 cup honey
2 tbs pumpkin pie spice
4 tbs cocoa powder
1/2 cup flour + 4 tbs


Prepare the figs and nuts.
Remove the stem from the figs and cut each fig into 6 or 8 small pieces.
Chop walnuts.
Place in bowl and toss with 1/2 cup flour and the pumpkin pie spice and cocoa.
Heat the sugar and honey together in  a saucepan. Bring to  a boil and let cook for about 3 minutes ( soft boil stage on a candy thermometer).
Pour hot honey mixture on dried fruit.

Mix well until all is damp.
It will not be easy, when it cools down a little, knead with your hands.

Form small rectangles and wrap in cooking parchement.
Bake at 350 degrees for 30 minutes.
Let cool. Serve in thin slices.