Pan Pepato

Method

1. Blend the walnuts until coarsely chopped.
2. Roughly chop the hazelnuts a little larger than the walnuts.
3. Chop the almonds similarly to the hazelnuts.
4. Cut the dried figs with a knife and add them to the other nuts.
5. Roughly chop the dark chocolate and add it to the mixture.
6. Soak the raisins in cold water for 20 minutes. Squeeze them well and chop slightly.
7. Add the candied orange, honey, cinnamon, cocoa powder, flour, cold coffee, and start mixing everything together.
8. Add black pepper to taste.
9. Mix thoroughly, then use your hands to press and compact the mixture.
10. Let the dough rest for 10 minutes.
11. Lightly oil your hands with extra virgin olive oil and form the dough into 6 balls.
12. Bake at 160°C (320°F) for at least 40 minutes.
13. Let the pan pepato cool completely, ideally for a full day, before cutting and serving.