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Ingredientes
- 1/4 c. unsalted butter melted (1/2 stick)
- 1 1/2 c. hazelnuts (about 7 1/2 ounces)
- 1 c. whole unblanched almonds (about 5 ounces)
- 1 1/2 c. lightly packed minced dry Calimyrna (about 9ounces) figs
- 1 1/2 c. lightly packed minced dry apricots (about 9 ounces)
- 1 c. diced candied citron (about 5 ounces)
- 2 Tbsp. grated orange peel
- 1 Tbsp. grated lemon peel
- 3/4 c. unblanched all purpose flour
- 3/4 c. unsweetened cocoa pwdr (preferably Dutch-process)
- 1 1/2 tsp grnd cinnamon
- 1 tsp grnd nutmeg
- 1 tsp grnd coriander
- 1/4 tsp pepper
- 1/4 tsp grnd cloves
- 1 c. plus 2 Tbsp. sugar
- 1 c. plus 2 Tbsp. honey
- 6 ounce bittersweet (not unsweetened) or possibly semisweet chocolate,melted Additional unsweetened cocoa pwdr
Direcciones
- Position rack in center of oven and preheat to 400F. 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 till nuts are brown and fragrant, stirring occasionally, about 10 min for almonds and 14 min for hazelnuts.
- Cold. Gather hazelnuts in dish towels. Rub in towel to remove husks.
- Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300F.
- Add in figs, apricots, citron, orange and lemon peels to nuts in large bowl.
- Combine flour, 3/4 c. cocoa pwdr and spices in small bowl. Add in to nuts.
- Combine sugar, honey and remaining melted butter in heavy medium saucepan.
- Stir over medium heat till mix is smooth and sugar is mostly dissolved, about 5 min. Bring to boil. Continue cooking till candy thermometer registers 248F. (hard-ball stage). Immediately pour over mix. Stir to combine thoroughly.
- Divide batter between prepared pans, using back of buttered spoon to spread proportionately. Bake till tops and edges just begin to brown and tops feel dry, about 1 1/4 hrs. Cold slightly on wire rack. Run small sharp
- knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cold cakes completely.
- Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of chocolate over each. Chill till chocolate is set, about 1 hour.
- Brush tops of cakes with cocoa pwdr. 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 cold room temperature.)
- Makes 2.
