Panforte - cooking recipe

Ingredients

6 oz. whole, unblanched almonds
6 oz. whole, unblanched hazelnuts
2 Tbsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 c. + 2 Tbsp. all purpose flour
1 1/2 tsp. unsweetened cocoa powder
1 c. sugar
2/3 c. honey
1 1/4 lb. dried fruits, any combination of apricots, figs, raisins, cranberries, cherries, prunes and pineapple

Preparation

Preheat oven to 350\u00b0. Keeping them separate on a cookie sheet, toast the almonds and hazelnuts for 10 minutes, until lightly browned. Remove from the oven and reduce oven temperature to 300\u00b0. Place the hazelnuts in a dry towel and rub to remove the skins. Leave skins on the almonds.