Yield: 1 Cake

Measure Ingredient
6 ounces Whole unblanched almonds
6 ounces Whole \" \" hazelnuts
2 tablespoons Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground cloves
1 cup Plus
2 tablespoons Flour
1½ teaspoon Unsweetened cocoa
\N \N Powder
1 cup Sugar
⅔ cup Honey
1¼ pounds Dried fruits,
\N \N (apricots, figs,
\N \N Raisins, cranberries,

cherries, prunes and pineapple) confectioners' sugar

Preheat oven to 350 degrees; Keeping them separate on a cookie sheet, toast the almonds and hazelnuts for 10 minutes, until lightly browned. Remove from oven and reduce temperature to 300 degrees.

Place the hazelnuts in a dry towel and rub to remove

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