Hazelnut Panforte

Ingredients

• 0.5 cup flour 
• 2 tablespoons butter ()
• 0.5 cup candied orange peel coarsely chopped
• 0.5 cup cherries dried
• 0.3 cup figs dried stemmed coarsely chopped
• 0.3 teaspoon ground cardamom 
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground coriander 
• 0.3 teaspoon nutmeg 
• 1 pinch pepper white
• 1 cup hazelnuts husked toasted coarsely chopped
• 0.8 cup honey 
• 0.8 cup medjool dates pitted coarsely chopped
• 1 cup pecans toasted coarsely chopped
• 0.5 teaspoon salt 
• 0.8 cup sugar 
• 2 tablespoons cocoa powder unsweetened

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• kitchen thermometer
• springform pan
• candy thermometer

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.
3. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes.
4. Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top.
5. 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.
6. Release pan sides.
7. Remove paper from sides and bottom of panforte.
8. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)