Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Panforte - Italian Fruitcake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ann Sokolowski.

    The following is a gluten-free recipe for Panforte, a wonderful Italian fruitcake from Sienna which dates back five hundred years! It must be good if it has lasted that long, right? The dried fruit mixture is predominately figs and dates, but a combination with other fruits works well, too. Note the use of the rice crackers. Typically, a special rice wafer is used to top it, but this is usually only found in certain specialty stores.

    Celiac.com Sponsor (A12):
    Makes: 14 servings
    Prep: 30 minutes
    Bake: at 375 for 35 minutes
    Stand: 24 hours

    For Preparing pan:
    Nonstick vegetable cooking spray
    (preferably butter-flavored)
    1 package (3.5 ounces) thin crunchy unflavored rice crackers, pulsed in
    food processor until uniformly fine

    Panforte:
    1 ¼ cups blanched whole almonds
    ¾ cups plus 2 tablespoons walnuts
    2/3 cup toasted whole hazelnuts (see Note)
    ½ cup dried figs or mixed dried fruit bits such as raisins, apples,
    peaches, plums
    ½ cup diced pitted dates
    1 cup finely diced candied citron
    1/3 cup granulated sugar
    2 tablespoons unsweetened Dutch process cocoa powder
    1 ½ teaspoons ground cinnamon
    ¼ teaspoon ground nutmeg or ground mace
    ¼ teaspoon salt
    ¼ teaspoon black or white pepper
    ¾ cup light honey
    ½ cup rice-cracker crumbs (from preparing pan)

    Topping: 2 tablespoons confectioners sugar

    • Heat oven to 375 degrees. Coat bottom and sides of 10 inch spring form pan with cooking spray. Measure out and reserve ½ cup rice-cracker crumbs. Use remaining crumbs to thickly coat bottom and sides of prepared pan.
    • Panforte: Pulse almonds, walnuts in processor until finely chopped. Transfer to bowl. Pulse hazelnuts in processor until coarsely chopped. Add to bowl. Process figs and dates in processor until finely ground. Add to bowl of nuts along with citron.
    • Mix the sugar, cocoa, cinnamon, nutmeg, salt, and pepper in small saucepan, pressing out lumps. Blend in honey. Cook over medium-low heat, stirring until sugar dissolves, about 10 minutes; dont let boil.
    • Pour hot honey mixture over fruits and nuts; mix well. Scoop into prepared pan. With buttered hands, pat firmly into pan, pushing to edge; smooth top. Scatter reserved ½ cup cracker crumbs over top; press in.
    • Bake in 375 degrees over 35 minutes; Panforte will feel soft. Cool in pan on rack 10 minutes. Run thin-bladed spatula around edge to loosen. Remove pan side. Carefully slide spatula underneath the Panforte to separate from pan bottom, but do not lift off pan bottom. Cool Panforte on pan bottom on wire rack to room temperature. Slide off pan bottom onto large square of heavy-duty foil.
    • Topping: Sift sugar over panforte. Wrap in foil; let season at least 24 hours. If desired, dust top with more confectioners sugar and sprinkle ground nuts around edge.

    Note: Spread hazelnuts in 9 inch pie pan. bake in 375 oven 10 minutes. Rub briskly in clean kitchen towel to remove most of brown skins.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Jefferson Adams
    When I was in Italy, a while back, one of the delicious, reliable gluten-free staples was the local minestrone soup. A well-prepared minestrone is a simple, rich, delicious concoction of stock, vegetables, beans, and herbs. But, it tastes like the stuff culinary dreams are made of. Never once did the local versions of this timeless Italian classic fail to disappoint. On my return to the U.S., I resolved to find the best minestrone recipe I could find, and to master that recipe to the best of my abilities. Behold the fruits of my odyssey.
    This classic Italian soup has seen numerous variations and spins from chefs around the world. This simple, easy version is a delicious, easy to make, and extremely healthy, featuring tomatoes, beans and fresh vegetables.
    Minestrone is best when prepared...


    Jefferson Adams
    Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.
    Ingredients:
    2 large eggplants
    1 red bell pepper
    2 medium tomatoes
    ½ cup sun-dried tomatoes cut in strips
    10-12 ounces fresh mozzarella cheese
    2 ta...


    Jefferson Adams
    The retirement of the family that owned Niccolino’s, one of my favorite Italian restaurants in the charming northern California town of Cotati, inspired me to honor them with a variation on their traditional veal saltimbocca recipe.
    The owner Nick does a piece of veal better than I ever could, so I opt for chicken in this version. I also like it's more substantial profile when it comes time to match up against the spinach and prosciutto.
    This enticing dish is always a crowd-pleaser at my dinner table.
    Ingredients:
    4 chicken cutlets, pounded evenly
    1½ cups fresh spinach
    4 slices prosciutto
    1 cup chicken stock
    ½ cup freshly grated Parmesan cheese
    3 tablespoons olive oil, divided
    1½ teaspoon freshly chopped rosemary
    1½ teaspoons pepper, divided
    1½ tea...


    Jefferson Adams
    If you love macaroni and cheese, then you will likely also love risotto. This recipe makes a delicious, creamy risotto that is big on cheese and packs the rich, subtle flavor of mushrooms. It makes a great addition to grilled meat, or all by itself.
    Ingredients:
    4 cups chicken broth, divided
    3 tablespoons olive oil, divided
    ¾ pound portobello mushrooms, thinly sliced
    ¾ pound white mushrooms, thinly sliced
    2 shallots, diced
    1 cup Arborio rice
    ⅓ cup dry white wine
    3 tablespoons finely chopped chives
    4 tablespoons butter
    ⅓ cup freshly grated Romano cheese
    sea salt and freshly ground black pepper to taste
    Directions:
    In a saucepan, warm the broth over low heat.
    Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the m...


  • Recent Activity

    1. - Scott Adams replied to More2Learn's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    2. - More2Learn posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Celiac Maybe a Possibility?

    3. - Wheatwacked replied to GardeningForHealth's topic in Gluten-Free Foods, Products, Shopping & Medications
      6

      Ground meat absolutely full of gluten?

    4. - Scott Adams replied to Vozzyv's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Weird Symptoms

    5. - Scott Adams replied to Voltage's topic in Super Sensitive People
      4

      Everyday life


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      126,096
    • Most Online (within 30 mins)
      7,748

    John.B
    Newest Member
    John.B
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.2k

  • Celiac.com Sponsor (A22):




  • Who's Online (See full list)


  • Celiac.com Sponsor (A21):



  • Popular Now

    • Kathleen JJ
    • Captain173
      10
    • jjiillee
      7
    • Kristina12
      7
    • StaciField
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...