Panforte

Preheat the oven to 180°C/360°F (fan oven 160°C/310°F). Grease 2 pie forms with melted butter or oil, cover bottom and sides with baking paper. Roast the almonds and hazelnuts on a baking sheet in the oven 8-10 minutes till the peels come off. Bring the oven temperature back to 160°C/310°F (150°C/300°F). Wrap the nuts in a cloth and rub to remove the peel. Put the nuts in large bowl. Chop the dried fruits and add to the nuts. Sift flour, spices and cinnamon powder over the fruit. Warm sugar and honey, while stirring, in a small pan over low heat till the sugar is dissolved. Bring to boil, reduce heat and simmer for 10-15 minutes till 1 teaspoon syrup makes a ball when you drop it in ice-cold water. Add the syrup to the fruit-mixture and the flour. Stir well with a metal spoon. Divide the mixture over the greased pie forms. Push the dough with wet hands to a slice of 2 cm thick.

Bake for 30 minutes and let cool. Wrap it in a large piece of plastic foil. Keep at a cold, dry place (the taste gets better after a few days). Serve garnished with icing sugar.