Chocolate Hazelnut Panforte
Serving Size : 1
Ingredients for prepare Chocolate Hazelnut Panforte
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | unsalted butter - melted (1/2 stick) |
| 1 1/2 | cups | hazelnuts - (about 7 1/2 ounces) |
| 1 | cup | whole unblanched almonds - (about 5 ounces) |
| 1 1/2 | cups | lightly packed chopped dried Calimyrna - (about 9ounces) |
figs
chocolate hazelnut panforte |
| 1 1/2 | cups | lightly packed chopped dried apricots - (about 9 ounces) |
| 1 | cup | diced candied citron - (about 5 ounces) |
| 2 | tablespoons | grated orange peel |
| 1 | tablespoon | grated lemon peel |
| 3/4 | cup | unblanched all purpose flour |
| 3/4 | cup | unsweetened cocoa powder - (preferably |
Dutch-process
chocolate hazelnut panforte |
| 1 1/2 | teaspoons | ground cinnamon |
| 1 | teaspoon | ground nutmeg |
| 1 | teaspoon | ground coriander |
| 1/4 | teaspoon | pepper |
| 1/4 | teaspoon | ground cloves |
| 1 | cup | plus 2 tablespoons sugar |
| 1 | cup | plus 2 tablespoons honey |
| 6 | ounces | bittersweet - (not unsweetened) or |
recipe Chocolate Hazelnut Panforte
Position rack in center of oven and preheat to 400F.
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Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserving remaining
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butter. Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are
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brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for
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hazelnuts. Cool. Gather hazelnuts in dish towels. Rub in towel to remove husks. Transfer hazelnuts and almonds to
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large bowl. Reduce oven temperature to 300F. Add figs, apricots, citron, orange and lemon peels to
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nuts in large bowl. Combine flour, 3/4 cup cocoa powder and spices in small bowl. Add to
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nuts. Combine sugar, honey and remaining melted butter in heavy medium saucepan. Stir over medium
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heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring
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to boil. Continue cooking until candy thermometer registers 248F. (firm-ball stage). Immediately pour over mixture. Stir to
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combine thoroughly. Divide batter between prepared pans, using back of buttered spoon to spread evenly.
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Bake until tops and edges just begin to brown and tops feel dry, about
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1 1/4 hours. Cool slightly on wire rack. Run small sharp knife around edges of pans to loosen cakes.
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Turn cakes out onto work surface; peel off parchment. Cool cakes completely. Arrange cakes top sides up on 8-inch cardboard
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rounds. Spread half of chocolate over each. Refrigerate until chocolate is set, about 1 hour. Brush tops of cakes with
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cocoa powder. Wrap tightly in plastic wrap, then wrap decoratively with colored cellophane. Tie ribbon with gift tag around cellophane
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to secure. (Panforte can be prepared up to 1 month ahead. Store at cool room
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temperature.) Makes 2. Bon Appetit December 1990
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