Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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