Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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