Italian spice cookies

Ingredients for 1 servings:

• 100 g almond(s), coarsely chopped
• 100 g hazelnuts, chopped
• 100 g walnuts, chopped
• 150 g fig(s), dried
• 100 g candied orange peel
• 100 g candied lemon
• 150 g powdered sugar
• 100 g liquid honey
• n. B. Wafers
• ½ tsp cinnamon powder
• 1 pinch of ginger powder
• 1 tsp. clove powder
• 1 pinch of coriander powder
• 1 pinch of nutmeg, freshly grated
• 1 tbsp wheat flour type 550
• e.g. powdered sugar
• n. B. Grease for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Recipe from Siena

Place the coarsely chopped almonds and nuts in a pan and roast gently until they begin to smell. Set aside and let cool. Cut the dried figs into tiny cubes. Finely chop the candied orange and lemon peel. Mix everything with the spices into the nuts. Weigh the powdered sugar and honey into a bowl and stir in a bain-marie over low heat until the sugar has melted and the mixture forms threads. This may take a while. Let cool slightly. Preheat the oven to 150°C (fan/convection oven). Stir the honey mixture into the nut mixture and add a little flour. Grease a shallow dish (square or round, depending on the wafers) and place the wafers in the pan. Pour in the batter. Bake in the hot oven for about 30 minutes. Let cool slightly, remove from the dish, sprinkle with powdered sugar, and cut into small cubes or diamond shapes. Store in a sealed container.