Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

  • ½ cup all purpose flour
  • ¼ teaspoon ground coriander
  • 1 teaspoon finely grated orange peel
  • ¼ cup dried Mission figs
  • ½ cup candied orange peel
  • 1 ground white pepper
  • ¼ teaspoon ground nutmeg
  • + 13 more ingredients
    • 1 cup pecan halves
    • 1 cup hazelnuts
    • 1 teaspoon ground cinnamon
    • ½ cup dried tart cherries
    • ½ teaspoon salt
    • ¼ teaspoon ground cardamom
    • ¾ cup honey
    • ¾ cup sugar
    • 2 tablespoons butter
    • 1 9-inch-diameter cardboard cake round
    • 2 tablespoons unsweetened cocoa powder
    • ¾ cup pitted Medjool dates
    • ¼ teaspoon ground cloves

Position rack in center of oven; preheat to 300°F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper. Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequent...

View full recipe at Epicurious

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