Hazelnut Panforte

Hazelnut Panforte
Photo by Charles Schiller

Ingredients

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

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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