Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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