Instructions

1. Preheat the oven to 160°C.
2. Scatter the hazelnuts onto a lined a baking tray. Scatter the walnuts, almonds, pistachios onto another tray. Put both trays in the oven for 7-8 minutes.
3. Wrap the hazelnuts in the baking paper, then rub between your palms to remove the skin around the nuts.
4. Coarsely chop all the baked nuts and put them into a mixing bowl.
5. Chop the figs into small pieces, similar to the size of the raisins, then add to the nuts together with the citrus peel.
6. Mix the flour, cocoa powder, cinnamon and nutmeg in a small bowl, then add to the nuts.
7. Gently heat the butter, sugar and honey. When the sugar is melted, cook at low temperature for 2-3 minutes, then pour it over the nut mixture. Combine gently.
8. Transfer the mixture into a lined baking tin (about 20 × 20-cm), and spread it out evenly. Bake for 30 minutes until then let it cool in the tin.
9. Cut it into squares or slices and dust with icing sugar before serving.