CakeChristmas
CakeChristmas
Small low bars of amber panforte, dense cut filled with whole almonds and candied citrus, narrow band of white sugar on top; no crumb of cake.
Suggestion for presentation

Chic & Elegant / Cakes to share

Panforte Bar Cut into Thin Bites

A recipe by CakeChristmas / Updated on 30 October 2026.

The dense mixture of fruits and almonds cooked in a narrow frame and then cut into small bars. Icing sugar covers only one longitudinal strip.

Frame of 28 x 10 cm; 28 small bars of 2 x 5 cm / The dense mixture of fruits and almonds cooked in a narrow frame and then cut into small bars. Icing sugar covers only one longitudinal strip.

14Indicative portions
30 minPreparation
36 minBaking
3 hRest & Cooling
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The dense mixture of fruits and almonds cooked in a narrow frame and then cut into small bars. Icing sugar covers only one longitudinal strip.

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Original quantity: 14 servings.

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Preparation

  1. Line the frame placed on plate. Roast the almonds for 8 minutes at 150 °C and let cool.
  2. Mix almonds, candied peel, flour, cinnamon and nutmeg. Heat honey and sugar up to 118 °C with a thermometer.
  3. Pour the hot syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the frame for about 2 cm with a slightly oiled spatula.
  4. Cook 23 to 28 minutes at 150°C. Cool completely 3 hours before removing the frame.
  5. Cover the sides of the top with two strips of paper, powder a 3 cm center strip and then remove the papers. Cut into fourteen in length and two in width; serve two small bars per person.

Preserve and Serve

10 days well packed in the cool and dry.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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