'Panforte' pies

'Panforte' pies

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(3 ratings)

Prep: 15 mins Cook: 30 mins plus chilling


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 and extra info

Nutrition: per serving

  • kcal294
  • fat18g
  • saturates7g
  • carbs28g
  • sugars16g
  • fibre2g
  • protein6g
  • salt0.2g
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  • 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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50g dark brown muscovado sugar
  • 3 tbsp dark maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 50g good-quality chocolate (70% cocoa), chopped

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • zest ½ orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g soft dried fig, chopped to a paste in a food processor



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

To serve

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



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


  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.)

  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.

  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.

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Comments, questions and tips

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17th Dec, 2014
I made these as an alternative to mince pies for a Christmas party and got lots of great compliments. I also discovered that you can make them a couple of days in advance which is handy. The only reason I didn't give them five stars is because they don't look as appealing as they taste - they definitely need a good dusting of icing sugar to decorate them with!
sllyst's picture
1st Jan, 2014
The recipe worked fine but despite only having a small amount if figs in, it was all i could taste and i really didn't enjoy them so if you don't like figs, leave them out or skip this altogether.
17th Dec, 2013
This is a lovely treat. Made them for our team Secret Santa giving party. Went down really well.
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