Panforte

Ingredients:

• 3/4 cup whole hazelnuts, skinned, toasted and chopped
• 3/4 cup whole almonds, toasted and chopped
• 0.5 cup chopped candied orange peel
• 0.5 cups chopped candied lemon peel
• 6 tablespoons raisins
• 0.5 cups premium flour
• 1/4 cup cocoa powder
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 0.5 tsp. nutmeg
• A little black pepper
• 1 and 1/3 cups sugar
• 2/3 cup honey
• 3 tbsp (45 g) butter

Preparation:

1. Preheat the oven to 150°C. Grease a 25cm springform pan with butter and line the bottom and sides with parchment paper. Grease the parchment paper with butter as well.
2. In a large bowl, combine nuts, candied fruit, raisins, flour, cocoa and spices.
   
   In a saucepan, combine the sugar, honey, and butter and cook over medium heat until the mixture reaches 120°C (about 8-10 minutes). Working quickly, pour the syrup over the nut mixture and stir to combine.
   
   Panforte sets very quickly, so immediately pour the mixture into the baking dish and spread it evenly.
3. Bake for 30 minutes. Cool the finished panforte completely in the pan. Then wrap and store at room temperature.
   
   Panforte is best served sliced ​​thinly (the same way you would serve a cake).