Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits.
Suggestion for presentation

Manga & Chibi / Cakes to share

Illustrated Fan-Shaped Panforte

A recipe by CakeChristmas / Updated on 30 October 2026.

Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits.

Two half-discs of 20 cm, 12 thin parts / Cooked honey syrup, dense mixture and soft cooking

12Indicative portions
40 minPreparation
38 minBaking
3 h 20Rest & Cooling
Kitchen Mode and Timer

Keep the recipe at hand during preparation.

Enables JavaScript to use the kitchen tools.

38:00

Choose a duration, then launch the timer.

Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.

Dessert in this mood

Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits. The corresponding shaping and assembly are detailed in the steps.

That's all you need!

Equip me with a pack.

If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.

Choose the number of guests and uncheck what you already have at home.

Original quantity: 12 servings.

01 / The ingredients
Buy my ingredients

Only the ingredients checked. References and research at Monoprix.

02 / Utensils

Buttons open Amazon.fr in a new tab. An identified reference leads to its file; “Choose on Amazon” looks for the format of the recipe. Some utensils are sold in batches: groups the same references before ordering.

Original formats retained. Adapts containers or prepares several batches. Alternatives remain to be chosen.

Buy my utensils

Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.

Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.

Your choices are memorized on this device.

Preparation

  1. Line a 20 cm round mold with baking paper. Roast the almonds for 8 minutes at 150 °C and leave to cool.
  2. Mix almonds, peel, flour and spices. Heat honey and sugar in a saucepan up to 118 °C, measured with a thermometer.
  3. Pour the syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the pan with the back of a lightly oiled spoon.
  4. Cook for 25 to 30 minutes at 150°C; the centre remains soft when heated. Cool completely at least 3 hours before unmolding.
  5. After full cooling, cut the disc into two half discs. Using paper covers on top, powder only three sectors per half disk with the expected icing sugar; remove the covers. Melt the chocolate and draw three short and thick lines following the separations, from the right edge to the rounded, without adding a handle. Allow to freeze for 20 minutes and then cut out twelve thin serving pieces.

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.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

More treats for your Christmas table

Recipes that share ingredients or the same preparation family.