CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Flat triangles of dense panforte with dried fruits, arranged like small fir trees. A simple white zigzag of three lines and an almond lying near the tip, visible almond-citrus texture.
Suggestion for presentation

Cute & Kawaii / Cakes to share

Almond Panforte Christmas Trees

A recipe by CakeChristmas / Updated on 30 October 2026.

A square of panforte is cut into triangles and decorated with an almond at the top and a single white zigzag.

12 flat dried fruit triangles / Cooked honey syrup, dense mixture and soft cooking

12Indicative portions
40 minPreparation
30 minBaking
4 hRest & Cooling
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A square of panforte is cut into triangles and decorated with an almond at the top and a single white zigzag.

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Original quantity: 12 servings.

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Preparation

  1. Line a square mold of 20 cm. Roast the almonds for 8 minutes at 150 °C then set aside twelve almonds for the tops; let the others cool down.
  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. Toss with the spoon coated with 5 ml of oil in the mold, regular thickness.
  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 cooling the previous step, unmould. Cut the square into six rectangles of 10 x 6.7 cm, and each rectangle diagonally to obtain twelve triangles. Slightly powder with icing sugar. Melt the white chocolate and draw a unique zigzag of three strokes on each triangle; fix a reserved almond flat near its tip. Let it take 30 minutes.

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.

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