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'Panforte' pies

'Panforte' pies

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 12

The traditional Italian dessert is turned into a pretty hand-held nutty pie with chocolate and figs, plus an orange liqueur cream topping

Nutrition: per serving


  • 140g mixed shelled and blanched nut such as pistachios, hazelnuts, almonds and cashews
  • 375g pack ready-made sweet shortcrust pastry
  • plain flour , for dusting
  • 50g butter
  • 50g dark brown muscovado sugar
  • 3 tbsp dark maple syrup
  • 50g good-quality chocolate (70% cocoa), chopped
  • 1 egg , beaten
  • zest ½ orange
  • 50g soft dried fig , chopped to a paste in a food processor
  • ½ tsp cinnamon

To serve

  • 150ml whipping cream
  • 1 tbsp icing sugar , plus extra to dust
  • 1 tbsp Cointreau or other Christmassy booze
  • zest ½ orange


  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toast the nuts on a small baking tray for 5-8 mins until golden. Roll out the pastry on a lightly floured work surface and stamp 12 circles with a 7.5cm plain round cutter. Use to line the wells of a 12-hole bun tin. Chill until step 3. (You will only use around half of the pastry.)

  • STEP 2

    Turn the oven down to 180C/160C fan/gas 4. Melt the butter, sugar, syrup and chocolate together in a small pan, then beat in the egg, orange zest, figs and cinnamon. Stir in the toasted nuts.

  • STEP 3

    Spoon the nutty mixture into the pastry cases and bake for 18-20 mins until the pastry is pale golden. Cool for 10 mins in the tin, then remove to a rack until just warm. Whip the cream with the sugar and booze, then dust the pies with a little icing sugar and finish with a dollop of cream and a scattering of orange zest just before eating. Good with strong coffee or mint tea.

Recipe from Good Food magazine, December 2013

Goes well with


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A star rating of 4.7 out of 5.3 ratings

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