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Categories:
almonds lemon peel hazelnuts flour candied citron candied orange cocoa ground cinnamon ground allspice vanilla honey sugar powdered sugar
Viewed: 32 - Published at: 3 years agoIngredients
- 1 1/2 cups chopped toasted almonds (about 7 ounces)
- 3/4 cup diced candied lemon peel (about 4 ounces)
- 2/3 cup chopped toasted hazelnuts (about 3 1/2 ounces)
- 2/3 cup sifted all purpose flour
- 1/2 cup diced candied citron peel (about 3 ounces)
- 1/2 cup diced candied orange peel (about 3 ounces)
- 1/4 cup unsweetened cocoa powder
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup sugar
- 1/4 cup powdered sugar
Method
- 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.)
