Italian Cheese Trio With Panforte

• 1 cup hazelnuts
• 1 cup unskinned almonds
• 2/3 cup unbleached all-purpose flour
• 2 tablespoons unsweetened cocoa
• 2 teaspoons fennel seeds, lightly crushed
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1 orange, zest of, grated
• 8 ounces dried figs, thinly sliced
• 2/3 cup sugar
• 2/3 cup honey
• 1 1/2 1 1/2 lbs parmigiano-reggiano cheese (assorted Italian cheeses) or 1 1/2 lbs taleggio (assorted Italian cheeses)

1. Preheat the oven to 350u0b0. Toast the hazelnuts and almonds on a rimmed baking sheet until fragrant and lightly colored inside, about 15 minutes. Let cool, then chop coarsely. Reduce oven temp to 300u0b0.
2. Butter the bottom and sides of an 8-in tart pan with a removable bottom.
3. In a large bowl, stir together the flour, cocoa, fennel seed, cinnamon, cloves, and orange zest. Add the nuts and figs and stir to coat.
4. In a small saucepan, heat the sugar and honey over low heat, stirring until the sugar dissolves. Raise the heat to medium and cook, without stirring, until the mixture reaches 245u0b0 on a candy thermometer, 2-3 minutes. Immediately pour over the nut mixture. Working quickly, stir until the dry ingredients are coated; the mixture will be stiff. Transfer to the prepared pan, spreading it evenly with a wooden spoon dipped in cold water. Bake for 40 minutes. The mixture will still be tacky to the touch. Cool the panforte completely on a rack, then remove from the pan. Slice into 16 thin wedges. Pass the cheeses and panforte separately.

hazelnuts, almonds, flour, unsweetened cocoa, fennel seeds, cinnamon, ground cloves, orange, figs, sugar, honey, cheese

Taken from www.food.com/recipe/italian-cheese-trio-with-panforte-240078 (may not work)