Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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