Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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