1 1/2 c Chopped toasted almonds;
-(about 7 ounces)
3/4 c Diced candied lemon peel;
-(about 4 ounces)
2/3 c Chopped toasted hazelnuts;
-(about 3 1/2 ounces)
2/3 c Sifted all purpose flour
1/2 c Diced candied citron peel;
-(about 3 ounces)
1/2 c Diced candied orange peel;
-(about 3 ounces)
1/4 c Unsweetened cocoa powder
1 1/4 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Vanilla extract
1/2 c Honey
1/2 c Sugar
1/4 c Powdered sugar
Line bottom of 9-inch springform pan with parchment paper. Butter parchment
paper and sides of pan. Preheat oven to 300F. Mix first 10 ingredients
together in large bowl.
Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until
sugar dissolves. Increase heat to medium and cook until candy thermometer
registers 235F. (soft-ball stage), stirring frequently, about 4 minutes.
Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared
pan. Press to even thickness using buttered palm of hand or spoon. Bake
until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar
over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
Serves 12 to 14.
Yields
1 servings