Pangiallo

Method

1. Toast the hazelnuts in a pan over medium heat until the skins loosen. Rub them in a clean kitchen towel to remove the skins. Set aside.
2. Cut the dried figs and chocolate into small pieces. Optionally cut the mixed candied fruit into smaller bits.
3. In a large bowl, combine the flour, egg, and honey. Mix well.
4. Add the candied fruit, dried figs, raisins, pine nuts, almonds, walnuts, chocolate, and toasted hazelnuts. Mix everything together thoroughly until the dough is evenly combined. The mixture should be quite moist.
5. Wet your hands with water to prevent sticking. Take portions of the dough and shape them into thick sausages (pangialli). The size can vary; each one should be fairly chunky.
6. Place the shaped pangialli on a baking sheet lined with parchment paper. Brush each one with beaten egg.
7. Bake in a preheated oven at 120°C (250°F) for about 1 hour, or until golden and dry on the outside. The low temperature ensures they dry slowly without burning.
8. Let them cool completely before slicing. Serve at room temperature.