Panforte (Italian Fruitcake)

Ingredients

  • 1 cup(s) chopped, pitted dates
  • ½ cup(s) diced candied pineapple
  • ½ cup(s) chopped dried apricots
  • 1/3 cup(s) flour
  • 1/3 cup(s) cocoa
  • 1 teaspoon(s) cinnamon
  • ½ teaspoon(s) finely ground black pepper
  • + 7 more ingredients
    • 2 tablespoon(s) butter
    • ½ cup(s) honey
    • ½ cup(s) sugar
    • ½ teaspoon(s) cloves
    • 1 teaspoon(s) nutmeg
    • 1 cup(s) hazelnuts
    • 1 small orange: juice (¼ cup) and grated zest

Preheat oven to 300° F. Spread hazelnuts in a shallow pan and toast in the preheated oven for 10 minutes. Prepare an 8" round pan: grease well. Cut a circle of waxed or parchment paper to fit bottom of pan, and grease paper. In a small pan, melt butter, add sugar, honey, orange juice and zest. ...

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