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Walnut Panforte

Walnut Panforte
  • Duration
  • Cook Time
  • Prep Time
  • 16 ServingsServings


  • 1 1/2 cups California walnuts
  • 1/2 cup yellow raisins
  • 1/2 cup currants
  • 1/2 cup chopped dried figs
  • 1/2 cup all purpose flour
  • zest of one lemon
  • zest of one orange
  • 1 teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • a pinch of white pepper
  • 3/4 cup Sugar
  • 3/4 cup honey
  • 2 tablespoons unsalted butter



1 Heat the oven to 300ºF. Prepare a spring form pan with nonstick spray and line with parchment, and then spray the parchment.

2 Coarsely chop the walnuts

3 n a bowl, mix the walnuts with the raisins, currants, figs, flour, orange and lemon zest, and spices.

4 In a small saucepan on medium heat, heat the sugar, honey, and butter stirring constantly, until it reaches between 242ºF and 248ºF on a candy thermometer (soft ball stage).

5 Immediately pour into the walnut mixture and stir together quickly. Then pour it into the prepared pan and smooth it with a spatula. It hardens quickly so work fast.

6 Bake about 30 to 40 minutes, until set.

7 Once cool, remove from the pan , peel off parchment and cut into 16 pieces.

Source: Chef Duskie Estes and Chef John Stewart and California Walnut Board