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
tbsp unsweetened cocoa powder
1
tsp finely grated orange peel
Pinch of ground white pepper
2
tbsp (1/4 stick) butter
1
9-inch-diameter cardboard cake round
Directions
1.
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.
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 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.
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.)
New-York Restaurants
