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Panaforte

200g blanched almonds
300g walnuts (or pecans)
1/2 C cocoa
50g flour
1 t cinnamon
1 t mixed spice
1/2 t ground nutmeg
300g mixed glace fruit
100g liquid honey
150g sugar

Toast nuts in an oven at 180C for 10 mins. Chop coarsely by hand
and cool. Mix nuts, flour, sifted cocoa, and spices in a bowl.
Make a toffee with the honey and sugar. Cook till the soft ball
stage. Pour into dry ingredients and mix with a wooden spoon. As
it starts to get a little cooler you can get your hands in to mix
it well. Press very firmly into a greased 20cm round cake tin
(spring form). Bake for 30-35 mins at 360C. Remove from oven and
loosen the sides of the panaforte from the tin. Cool completely
in the tin. Before serving, sprinkle with icing sugar if desired.
Cut into thin slivers with a sharp knife. Stores up to three weeks
in an airtight container.

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