Panforte
- Nonstick cooking spray, for pan
- 3 cups whole blanched almonds
- 1 3/4 cups whole hazelnuts, skinned or unskinned
- 2 cups diced candied orange peel
- 6 ounces dried apricots, diced
- 5 ounces dried figs, diced
- 1 cup unbleached all-purpose flour
- 2 tablespoons ground cinnamon
- 1 tablespoon Dutch-processed cocoa powder
- 1 teaspoon coarse salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- 1 3/4 cups granulated sugar
- 1 3/4 cups honey
- 6 tablespoons (3/4 stick) unsalted butter, plus more for pan
- Confectioners' sugar, for dusting
- Produce
- Almonds, whole (3 cups)
- Candied orange peel (2 cups)
- Dried apricots (6 ounces)
- Figs, dried (5 ounces)
- Cooking & Baking
- All-purpose flour, unbleached (1 cup)
- Black pepper, freshly ground (1/4 teaspoon)
- Cinnamon, ground (2 tablespoons)
- Cloves, ground (1/2 teaspoon)
- Confectioners' sugar (1)
- Cooking spray, Nonstick (1)
- Dutch-processed cocoa, powder (1 tablespoon)
- Granulated sugar (1 3/4 cups)
- Honey (1 3/4 cups)
- Nutmeg, ground (1 teaspoon)
- Salt, coarse (1 teaspoon)
- Dairy
- Butter, unsalted (6 tablespoons)
- Other
- 1 3/4 cups whole hazelnuts, skinned or unskinned
Preparation
Read recipe preparation on marthastewart.com
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Published August 13, 2011 (1 year ago).
5 people saved this recipe.
