Chop nuts coarsely. The candied fruit is chopped into small dices. The spices are grinded and added to the flour. Nuts, fruits, and flour is mixed well (separating the fruit). The different sugars are heated in a pan untill dissolved and a slight foam is formed (stir well).
When the sugar is ready it is added to the fruit/nut mixture and stirred well while the sugar is still hot. Then it is added to an oven-proof pan and spread to a layer of app. 5 mm. Holes are fine as the mass will spread further when baked. Idealy, use a silicone pan. Otherwise lubricate with butter or oil first.
Baked in the middle of the oven at 160°C until it gets slightly brown, 30-40 minutes, then set to cool. If a metal pan is used, it is easiest to get it out while it is still lunkwarm. When cold, it is cut into pieces of app. 15×15 mm using a sharp breadknive and stored airtight with film between layers.
Traditional Italien sweet. This version gives a chewy caramel like result where the bitter orange and "North Indian" spices (cinnamon, cloves, caremom) dominates. Other recepies uses larger fruits like dried abricots and different spices. The basic recipe is sugar, dried/candied fruits, nuts, spices, and a touch of flour - feel free to experiment!
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