Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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