Pepatelli all Arancio Scannesi

• 3 cups dark honey (chestnut, buckwheat, etc.)
• 1/3 cup freshly squeezed orange juice
• 6 ounces almonds, blanched, chopped, and lightly toasted
• 6 ounces pine nuts, lightly toasted
• 6 ounces walnuts, crushed and lightly toasted
• 3 1/2 ounces extra-bittersweet chocolate, preferably Lindt or Valrhona 70% cacao, chopped
• 1 tablespoon freshly cracked white pepper
• 1 inch of cinnamon stick, freshly grated
• Generous gratings of nutmeg
• 1/4 teaspoon ground cloves
• Grated zest of 1 orange
• 3 cups all-purpose flour
• 1/2 cup polenta flour
• Olive oil

1. Warm the honey with the orange juice and pour it into a large bowl.
2. Add the nuts and the chocolate, stirring well.
3. Combine all the dry ingredients and add them to the bowl, mixing well to form a thick, sticky paste.
4. Lightly oil a square 10- to 12-inch baking pan and spread the paste evenly in it, pressing firmly on the surface with a wet spatula to compact the paste.
5. Cover the pan with plastic wrap and chill it for 1 hour.
6. Preheat the oven to 350 degrees.
7. Unmold the sweet onto a work surface and, with a sharp knife rinsed in hot water, cut it into shapes, approximately 2 inches by 2 inches.
8. Place the biscuits on parchment-lined sheets and bake them for 18 to 20 minutes.
9. Cool the biscuits on a rack and store them in a tin.

honey, freshly squeezed orange juice, almonds, nuts, walnuts, extrabittersweet chocolate, freshly cracked white pepper, cinnamon, generous gratings, ground cloves, orange, allpurpose, polenta flour, olive oil

Taken from www.epicurious.com/recipes/food/views/pepatelli-all-arancio-scannesi-391134 (may not work)