Italian panforte with pistachios (Recipe by I Cook Greek)

Ingredients 

120 g. hazelnuts

150 g. pistachios (kernels)

130 g. candied fruit or chopped Kontita

100 g. dried apricots or pineapple dry chopped

zest of 1 lemon

1 teaspoon cinnamon

1/4 teaspoon cloves powder

1/4 tsp nutmeg powder

130 g. sugar

½ cup honey thyme

50 g. butter

70 g. flour

powdered sugar or white glaze and crushed peanuts for decorating

Performance

Grease a square shape. Lay a piece of greaseproof paper and grease it well. Add the hazelnuts and almonds in a nonstick pan and roasted.

In a bowl put the dry ingredients: dried fruit, candied fruit, apricots and pineapple, spices, lemon zest and flour and stir well.

Put the sugar, honey and butter in a small saucepan, stir well with a spatula and put the pot on the fire. Once the mixture begins to boil, immediately empty the bowl with the dry ingredients and stir quickly. Preheat oven to 150 ° C.

Pour the mixture into the mold and pressed with a spatula to flatten. Bake the cake for 30 '- 35'. Allow to cool in the mold, xeformarete and sprinkle with icing sugar or brush with white icing and sprinkle with peanuts.