Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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