2/3 cup honey
2/3 cup sugar
1 1/2 cups whole toasted almonds
1 1/2 cups whole toasted walnuts
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 teaspoon ground nutmeg
1/3 teaspoon ground cloves

***

2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon

Butter a 10-inch tart pan with removable bottom, line the bottom of it with parchment and butter it. Set oven at 300 F.

Combine the honey and sugar in a saucepan and stirr to mix. Bring to a boil in 2 minutes without stirring.

While honey mixture is heating, combine nuts and first four dry ingredients. Pour honey mix into a bowl with nuts and mix well to coat all nuts. Use wet hands and a scraper to press into prepared pan.

Combine remaining flour and cinnamon and brush lightly on top. Bake at 300 F about 20 minutes. Do not let sides boil. Remove from oven, cool slightly and remove from pan. Brush off excess flour. Store in airtight tin.

Panforte should be chewy and spicy. Serve thin slices with a glass of Vin Santo or espresso