Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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