Hazelnut Panforte


1 cup hazelnuts, toasted, husked, coarsely chopped

1 cup pecan halves, toasted, coarsely chopped

¾ cup pitted Medjool dates, coarsely chopped

½ cup candied orange peel, coarsely chopped

½ cup dried tart cherries

½ cup all purpose flour

¼ cup stemmed, dried Mission figs, coarsely chopped

2 tablespoons unsweetened cocoa powder

1 teaspoon orange peel, finely grated

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

Pinch ground white pepper


¾ cup honey

¾ cup sugar


2 tablespoons butter, unsalted

9” diameter cardboard cake round


Position rack in center of oven; heat to 300 ºF. Butter a 9” springform pan. Line the bottom and sides with parchment paper; butter the paper.

Mix first 14 ingredients in large bowl, tossing to separate the fruit pieces. Bring honey, sugar, and butter to boil in a small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge the bulb, and cook until thermometer reads 242ºF-248ºF, stirring occasionally, about 9 minutes. Pour syrup over nut mixture and stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight to room temperature.

Release pan sides. Remove paper from sides and bottom. Place panforte on cardboard round. Store airtight for up to 3 weeks at room temperature.

From epicurious.com

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