An Italian confection.


3/4 cup of hazelnuts
1/2 cup of almonds
3/4 cup of candied peel
1/2 cup of flour

1/2 Tsp ground cinnamon
1/2 Tsp ground allspice
1/2 Tsp ground nutmeg
1/2 Tsp ground coriander
1/4 Tsp white pepper

1/2 cup of honey
1/2 cup of granulated sugar

	Coarsely crush and chop the nuts keep. Roast the chopped
nuts in a dry frying pan over a high heat. It is best to do each
type of nut separately.

	Chop the peel into about 1/4 inch squares.

	Combine the flour and spices in a bowl then add the nuts
and peel. Mix thoroughly. Set aside.

	In a saucepan put the honey and sugar. Heat until the
temperature is 250 -275 F on a candy thermometer. 

	Dump the hot sugar mixture rapidly into the bowl and stir
with a wooden spoon. Work quickly, it will cool to a solid mass.

	Using wet fingers and the wooden spoon press the mixture
into a greased 8 inch pie plate.

	Smoothe down and allow to cool.

	Take out of the pie plate, dust with powdered sugar and
wrap in greaseproof (Parchment paper U.S.) paper.

	Cut into thin (1/8 inch) slices before eating.