Panfortecakes 6 oz whole unblanched almonds 6 oz whole hazelnuts 2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup plus 2 tablespoon flour 1 1/2 teaspoon unsweetened cocoa 1 powder 1 cup sugar 2/3 cup honey 1 1/4 lb dried fruits, 1 (apricots, figs, 1 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 |
