Tortone
Here is a recipe I make every December.  I don't remember where I got it, but I love this stuff.  The recipe makes a huge batch (feeds 25-30 people) so I usually cut it in half.  Then I slice into thin bars and freeze what we don't eat.  From time to time, I pull out a square or two, warm in the microwave or eat it frozen if I'm too impatient to wait(!), and eat while I sip a cup of fresh-brewed coffee or tea.
1/2 pound walnut halves 1/2 pound whole filberts (note: filberts are hazelnuts) 1/2 pound whole Brazil nuts 1/2 pound golden raisins 1/2 pound candied or dried fruit chopped into smallish chunks (I use cherries, papayas, apricots, and anything else that catches my fancy--a mix of candied and dried fruit) 1/2 cup dark rum 2 pounds honey (2 3/4 cups) 1/2 pound semi-sweet chocolate, coarsely grated (or use mini chocolate chips) 3 cups flour 1 tsp black pepper (I use fresh ground) (note: the pepper is a distinctive feature, which is why "tortone" is also called "pan peppato" or "pepper bread")

1.  In a large bowl, combine nuts, raisins, dried or candied fruits and rum.  Cover with plastic wrap and marinate 24-48 hours.

2.  Stir the mixture; add honey and chocolate; mix well (note: warming the honey first helps the mixing).

3.  Add flour and pepper, carefully turning the mixture until well-blended.

4.  Press mixture into two 9x2 1/2 inch oiled and parchment lined pans (I oil the parchment, too).  Bake in a preheated 350 degree oven for approximately one hour.  Be sure the pan is in the middle of the rack or tortone may burn on top.  (Note:  if preparing half the recipe, decrease cooking time by 5-10 minutes).

5.  Let cool completely before removing from pans and slicing.  Thin slices are best!

Just typing this out makes me salivate.  I think I'll make some right now!

Happy eating!!

December 2004