Hazelnut Panforte
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Dried Tart Cherries1 cup
All-Purpose Flour2 tbsps
Unsweetened Cocoa Powder1 tsp
Ground Cinnamon1 tsp
Salt1 tsp
Ground Coriander1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 tsp
Ground Cardamom3 cup
Honey3 cup
Sugar2 tbsps
Butter (1/4 stick)Directions:
1
Position rack in center of oven; preheat to 300°F
2
Butter 9-inch-diameter springform pan
3
Line bottom and sides with parchment paper; butter paper
4
Mix first 16 ingredients in large bowl, tossing to separate fruit pieces
5
Bring honey, sugar, and butter to boil in small saucepan, stirring frequently
6
Reduce heat to medium-low
7
Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes
8
Pour syrup over nut mixture; stir to blend
9
Immediately transfer mixture to prepared pan; smooth top
10
Bake until bubbling slightly at edges and top appears dry, about 55 minutes
11
Cool completely in pan on rack
12
Cover; let stand overnight at room temperature
13
Release pan sides
14
Remove paper from sides and bottom of panforte
15
Place panforte on cardboard round
16
(Can be made 3 weeks ahead
17
Store airtight at room temperature
18
) Position rack in center of oven; preheat to 300°F
19
Butter 9-inch-diameter springform pan
20
Line bottom and sides with parchment paper; butter paper
21
Mix first 16 ingredients in large bowl, tossing to separate fruit pieces
22
Bring honey, sugar, and butter to boil in small saucepan, stirring frequently
23
Reduce heat to medium-low
24
Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes
25
Pour syrup over nut mixture; stir to blend
26
Immediately transfer mixture to prepared pan; smooth top
27
Bake until bubbling slightly at edges and top appears dry, about 55 minutes
28
Cool completely in pan on rack
29
Cover; let stand overnight at room temperature
30
Release pan sides
31
Remove paper from sides and bottom of panforte
32
Place panforte on cardboard round
33
(Can be made 3 weeks ahead
34
Store airtight at room temperature)