Panforte

Instructions

1. Preheat the oven to 170 °C (150 °C fan) and line a 22 cm round tin with baking paper.
2. Dry-toast the almonds and hazelnuts for 8 minutes, then roughly chop them.
3. In a large bowl, mix the toasted nuts, chopped candied peel, flour, spices and salt.
4. In a saucepan, gently heat the honey and sugar until they melt, without letting it boil for more than two minutes.
5. Pour the hot syrup over the mixture and stir quickly with a spatula to obtain a sticky, uniform dough.
6. Press the dough into the dampened tin by hand, then bake for 30 to 35 minutes: the centre should remain soft.
7. Leave to cool completely in the tin, then unmould and dust with icing sugar and cocoa in a fine sieve pattern.