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Receta Chocolate Hazelnut Panforte

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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

  1. Position rack in center of oven and preheat to 400F. Brush two 8-inch-diameter cake pans with melted butter. Line bottoms with parchment
  2. paper. Brush parchment generously with butter. Reserving remaining butter.
  3. 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.
  4. Cold. Gather hazelnuts in dish towels. Rub in towel to remove husks.
  5. Transfer hazelnuts and almonds to large bowl. Reduce oven temperature to 300F.
  6. Add in figs, apricots, citron, orange and lemon peels to nuts in large bowl.
  7. Combine flour, 3/4 c. cocoa pwdr and spices in small bowl. Add in to nuts.
  8. Combine sugar, honey and remaining melted butter in heavy medium saucepan.
  9. 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.
  10. 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
  11. knife around edges of pans to loosen cakes. Turn cakes out onto work surface; peel off parchment. Cold cakes completely.
  12. Arrange cakes top sides up on 8-inch cardboard rounds. Spread half of chocolate over each. Chill till chocolate is set, about 1 hour.
  13. Brush tops of cakes with cocoa pwdr. Wrap tightly in plastic wrap, then
  14. 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.)
  15. Makes 2.
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