🫙 From the Spice Rack

chocolate-hazelnut panforte

Name: chocolate-hazelnut panforte
Ingredients: 1/4 cup unsalted butter, melted, divided*; 1 1/2 cup whole hazelnuts; 1 cup whole unblanched almonds; 1 1/2 cups lightly packed chopped dried calimyrna figs; 1 1/2 cups lightly packed chopped dried apricots; 1 cup diced candied citron; 2 tablespoon grated orange peel (orange part only); 1 tablespoon grated lemon peel (yellow part only)

Chocolate-Hazelnut Panforte (Italian Fruitcake) Source: Bon Appetit Christmas 1/4 cup unsalted butter, melted, divided* 1 1/2 cup whole hazelnuts 1 cup whole unblanched almonds 1 1...

italianmaineasy

Ingredients8 items

Ingredients

1/4cupunsalted butter, melted, divided*
11/2 cup whole hazelnuts
1cupwhole unblanched almonds
11/2 cups lightly packed chopped dried calimyrna figs
11/2 cups lightly packed chopped dried apricots
1cupdiced candied citron
2tablespoongrated orange peel (orange part only)
1tablespoongrated lemon peel (yellow part only)

Directions

1
Chocolate-Hazelnut Panforte (Italian Fruitcake) Source: Bon Appetit Christmas 1/4 cup unsalted butter, melted, divided* 1 1/2 cup whole haze
2
Brush two 8-inch round cake pans with melted butter
3
Line bottoms with parchment paper
4
Brush parchment generously with butter
5
Reserve remaining butter
6
Place hazelnuts on small cookie sheet
7
place almonds on another small cookie sheet
8
Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts

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