Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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