Hazelnut Panforte Recipe

Name: Hazelnut Panforte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hazelnuts, toasted, husked, coarsely chopped; 1 cup pecan halves, toasted, coarsely chopped; 3/4 cup pitted Medjool dates, coarsely chopped; 1/2 cup coarsely chopped candied orange peel; 1/2 cup dried tart cherries; 1/2 cup all purpose flour; 1/4 cup stemmed dried Mission figs, coarsely chopped; 2 tablespoons unsweetened cocoa powder; 1 teaspoon finely grated orange peel; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cardamom; Pinch of ground white pepper; 3/4 cup honey; 3/4 cup sugar; 2 tablespoons (1/4 stick) butter; 1 9-inch-diameter cardboard cake round

Servings: persons

1 cup hazelnuts, toasted, husked, coarsely chopped
1 cup pecan halves, toasted, coarsely chopped
3/4 cup pitted Medjool dates, coarsely chopped
1/2 cup coarsely chopped candied orange peel
1/2 cup dried tart cherries
1/2 cup all purpose flour
1/4 cup stemmed dried Mission figs, coarsely chopped
2 tablespoons unsweetened cocoa powder
1 teaspoon finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
Pinch of ground white pepper
3/4 cup honey
3/4 cup sugar
2 tablespoons (1/4 stick) butter
1 9-inch-diameter cardboard cake round

1
Position rack in center of oven; preheat to 300u00b0F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper.
2
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. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242u00b0F to 248u00b0F, stirring occasionally, about 9 minutes. Pour syrup over nut mixture; 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 at room temperature.
3
Release pan sides. Remove paper from sides and bottom of panforte. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)

836

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup hazelnuts, toasted, husked, coarsely chopped, 1 cup pecan halves, toasted, coarsely chopped, 3/4 cup pitted Medjool dates, coarsely chopped, 1/2 cup coarsely chopped candied orange peel, and more.

Yes, Hazelnut Panforte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hazelnut Panforte

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