Panpepato

• 1 cup walnuts, chopped
• 1/2 cup hazelnuts, chopped
• 1/2 cup almonds, chopped
• 1/4 cup pine nuts
• 2/3 cup raisins
• 3/4 cup semisweet chocolate, finely chopped
• 1/2 cup candied orange peel, chopped
• 2 tablespoons brewed espresso
• 6 tablespoons honey
• 3 tablespoons water
• 1/2 cup red currant jelly, divided
• Large pinch of nutmeg
• Zest of 1 orange
• 1/4 teaspoon salt
• Large pinch black pepper
• 1 cup all-purpose flour
• Confectioner's sugar for dusting

1. In a large bowl, combine the nuts, raisins, chocolate, orange peel,
2. and espresso.
3. Melt the honey combined with the 3 tablespoons water. Add it to the
4. nut mixture.
5. Add 1/4 cup red currant jelly and mix well.
6. Add the nutmeg, zest, salt and pepper.
7. Reserve 3 tablespoons of flour and add the rest a little at a time.
8. Mix only enough to get the mixture to hold together.
9. Divide into 5 equal balls and place on a lightly-floured surface.
10. Roll each piece into a round, slightly flattened loaf.
11. Use the remaining flour to help shape loaves.
12. Place loaves on a greased baking sheet.
13. Bake at 350-degrees F. for 15 minutes or until firm.
14. Brush the tops with the remaining currant jelly and bake 5 more minutes.
15. Allow to cool 15 minutes and dust with confectioner's sugar.

walnuts, hazelnuts, almonds, pine nuts, raisins, semisweet chocolate, candied orange peel, espresso, honey, water, red currant, nutmeg, orange, salt, black pepper, flour, dusting

Taken from www.epicurious.com/recipes/member/views/panpepato-50164020 (may not work)