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