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| 1 1/2 Tasse | Chopped toasted almonds; (about 7 ounces) |
| 3/4 Tasse | Diced candied lemon peel; (about 4 ounces) |
| 2/3 Tasse | Chopped toasted hazelnuts; (about 3 1/2 ounces) |
| 2/3 Tasse | all-purpose flour Sifted |
| 1/2 Tasse | Diced candied citron peel; (about 3 ounces) |
| 1/2 Tasse | Diced candied orange peel; (about 3 ounces) |
| 1/4 Tasse | cocoa powder unsweetened |
| 1 1/4 Teelöffel | cinnamon ground |
| 1/2 Teelöffel | allspice gound |
| 1/2 Teelöffel | vanilla extract |
| 1/2 Tasse | honey |
| 1/2 Tasse | sugar |
| 1/4 Tasse | sugar powdered |
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Line bottom of 9-inch springform pan with parchment paper. Butter parchment paper and sides of pan. Preheat oven to 300F. Mix first 10 ingredients together in large bowl.
Stir honey and 1/3 cup sugar in heavy large saucepan over low heat until sugar dissolves. Increase heat to medium and cook until candy thermometer registers 235F. (soft-ball stage), stirring frequently, about 4 minutes.
Remove pan from heat. Mix in nut-flour mixture. Spoon mixture into prepared pan. Press to even thickness using buttered palm of hand or spoon. Bake until top is no longer sticky, about 35 minutes. Cool. Sift powdered sugar over. (Can be prepared 3 weeks ahead. Store airtight at room temperature.)
Serves 12 to 14.
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