- 150 grams peeled almonds
- 100 grams Hazelnuts
- 1 cube fresh Yeast (42 grams or 1.5 ounces)
- 200 milliliters lukewarm milk
- 250 grams Pastry flour
- 350 grams Spelt flour
- 1 pinch salt
- 100 grams brown sugar
- 2 tsps cinnamon
- ½ tsp ground cloves
- ½ tsp ground Cardamom
- ½ ground allspice
- ½ tsp organic, grated Orange peel
- ½ tsp organic, grated Lemon peel
- 100 grams softened butter
- 50 grams honey
- 2 eggs
- 1 egg yolk
- powdered sugar (for dusting)
Finely chop almonds and hazelnuts. Crumble yeast and dissolve in 50 ml (approximately .2 cup) of lukewarm milk. Combine flours with nuts, a pinch of salt, sugar, spices and orange and lemon zest. Place in a large bowl, create a well in the center and pour in yeast mixture. Sprinkle with flour, cover and let rest for 15 minutes.
Sprinkle pieces of butter around the edges of the flour mixture. Add honey and eggs, yolk and remaining milk. Combine by hand and knead into a smooth dough. Shape into a ball, place in a bowl, cover and let rest in a warm place for 1 hour, or until dough has doubled in size.
Knead dough on a floured surface again and form into an elongated log. Slightly flatten with a rolling pin. Place on a baking sheet lined with parchment, cover and let rise again for 15 minutes.
Preheat the oven to 180°C (approximately 350°F).
Bake for about 1 hour.
Removing, let cool on a rack and serve dusted with powdered sugar.