Hazelnut Panforte Food

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CHOCOLATE-HAZELNUT PANFORTE



Chocolate-Hazelnut Panforte image

Categories     Chocolate     Fruit     Nut     Bake     Christmas     Lemon     Orange     Fig     Apricot     Almond     Spice     Winter     Edible Gift     Honey     Hazelnut     Christmas Eve     Bon Appétit

Yield Makes 2

Number Of Ingredients 19

1/4 cup (1/2 stick) unsalted butter, melted
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 figs (about 9 ounces)
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 unbleached all purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 teaspoons ground cinnamon
1 scant teaspoon ground nutmeg
1 scant 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 semisweet chocolate,melted
Additional unsweetened cocoa powder

Steps:

  • Position rack in center of oven and preheat to 400&;amp;deg;F. Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment paper. Brush parchment generously with butter. Reserving remaining butter.
  • Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet. Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts. Cool. Gather hazelnuts in dish towels. Rub in towel to remove husks. Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300°F.
  • Add figs, apricots, citron, orange and lemon peels to nuts in large bowl. Combine flour, 3/4 cup cocoa powder and spices in small bowl. Add to nuts.
  • Combine sugar, honey and remaining melted butter in heavy medium saucepan. Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes. Bring to boil. Continue cooking until candy thermometer registers 248&;deg;F. (firm-ball stage). Immediately pour over mixture. Stir to combine thoroughly.
  • Divide batter between prepared pans, using back of buttered spoon to spread evenly. Bake until tops and edges just begin to brown and tops feel dry, about 1 1/4 hours. Cool slightly on wire rack. Run small sharp knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cool cakes completely.
  • Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of chocolate over each. Refrigerate until chocolate is set, about 1 hour.
  • Brush tops of cakes with cocoa powder. Wrap tightly in plastic wrap, then wrap decoratively with colored cellophane. Tie ribbon with gift tag around cellophane to secure. (Panforte can be prepared up to 1 month ahead. Store at cool room temperature.)

HAZELNUT PANFORTE



Hazelnut Panforte image

Categories     Cake     Dessert     Bake     Christmas     Date     Fig     Cherry     Pecan     Honey     Hazelnut     Cinnamon     Clove     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 1

Number Of Ingredients 20

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

Steps:

  • 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.
  • 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 242°F to 248°F, 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.
  • 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.)

PANFORTE



Panforte image

Categories     Bread     Fruit     Nut     Dessert     Bake     Christmas     Prune     Fig     Almond     Winter     Hazelnut     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) cake

Number Of Ingredients 15

4 teaspoons unsweetened Dutch-process cocoa powder plus additional for dusting
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup whole almonds, toasted
1 cup whole hazelnuts, toasted and loose skins rubbed off with a kitchen towel
1 cup soft pitted prunes (dried plums; 8 oz), quartered
1 cup soft dried figs (preferably Mission; 8 oz), each cut into 6 pieces
1 cup soft raisins (8 oz)
3/4 cup sugar
2/3 cup honey
Special Equipment
a 9-inch springform pan; parchment paper; a candy thermometer

Steps:

  • Preheat oven to 300°F.
  • Line springform pan with parchment, using a round for bottom and a strip for side. Butter paper well and dust with cocoa powder, knocking out excess.
  • Whisk together flour, spices, salt, and 4 teaspoons cocoa in a large bowl, then stir in nuts and fruit.
  • Bring sugar and honey to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil without stirring until thermometer registers 238 to 240°F, about 2 minutes.
  • Immediately pour honey over fruit mixture and quickly stir until combined (mixture will be very thick and sticky). Quickly spoon mixture into springform pan, spreading evenly with back of spoon. Dampen your hands and press mixture firmly and evenly into pan to compact as much as possible. Bake in middle of oven until edges start to rise slightly and become matte, 50 to 55 minutes.
  • Cool panforte completely in pan on a rack, then remove side of pan and invert, peeling off paper. If making ahead, wrap panforte (see cooks' note, below). To serve, cut with a serrated knife into small pieces.

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