Panpepato

150 g almonds
150 g of hazelnuts
150 g walnuts
100 g pine nuts
100 g raisins
250 g dark chocolate
250 g of wheat malt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon pepper
flour

Soak the raisins in a glass of warm water for 20 minutes.
Meanwhile, peel the dried fruit sbollentandola for a few minutes in boiling water.
Chopped dried fruit and toast them quickly in a pan.
Cut into small pieces also on dark chocolate.
Pour all the dry ingredients except the flour in a bowl, add a couple of teaspoons of nutmeg and cinnamon, a one of black pepper and mix well.
Pour the malt into the pan where you had toasted nuts and let it warm up until it starts to boil.
At this point, combine it with to the dry ingredients and stir vigorously.
The chocolate will melt and will help to mix all the ingredients.
Now United the flour: not much, how much is enough to give the dough the right consistency to form "loaves".
With your hands, try to form precisely these loaves, flour them lightly on the surface.
Place them on a baking sheet covered with parchment paper and bake in a preheated oven at 180° C for 15 minutes.
Turn off and let cool.
You can save on gingerbread in airtight containers for a week or ten days.