Hazelnut Panforte

Name: Hazelnut Panforte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 2 Tbsps (1/4 stick) butter; 118 milliliters coarsely chopped candied orange peel; 118 milliliters dried tart cherries; 59 milliliters stemmed dried Mission figs, coarsely chopped; 0 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground coriander; 0 teaspoons ground nutmeg; 1 pinch Pinch of ground white pepper; 237 milliliters hazelnuts, toasted, husked, coarsely chopped; 177 milliliters honey; 177 milliliters pitted Medjool dates, coarsely chopped; 237 milliliters pecan halves, toasted, coarsely chopped; 1 teaspoons salt; 177 milliliters sugar; 2 Tbsps unsweetened cocoa powder

Hazelnut Panforte is a vegetarian main course. This recipe covers 57% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 3853 calories, 40g of protein, and 170g of fat each. From preparation to the plate, this recipe takes around 45 minutes. If you have ground coriander, butter, hazelnuts, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Springform Pan

Oven

Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequently. Reduce heat to medium-low.

Ingredients you will need

Butter

Fruit

Honey

Sugar

Equipment you will use

Sauce Pan

Bowl

Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Kitchen Thermometer

Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top.

Ingredients you will need

Syrup

Equipment you will use

Frying Pan

Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight at room temperature.

Equipment you will use

Oven

Frying Pan

Release pan sides.

Equipment you will use

Frying Pan

Remove paper from sides and bottom of panforte.

Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)