Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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