Via: Šárka Babická
Toast 100g of the walnut halves in a heavy-based pan over a medium heat for 2-3 minutes until golden brown and fragrant, shaking the pan often.
Stuff a toasted walnut into each date and then pack them tightly in a 20cm baking pan, 3cm deep.
Melt the butter in a deep heavy-based saucepan over a medium-low heat, then add the flour, icing sugar, cinnamon, cardamom and salt and stir constantly for 10-15 minutes, until the mixture resembles a smooth golden caramel.
Pour the mixture over the dates and smooth out with the back of a metal spoon. Leave to set for 20 minutes.
Grind the remaining walnuts, pistachios and almonds separately using a pestle and mortar. Sprinkle a thin layer of pistachios over the top of the fudge, then a layer of walnuts and one of almonds. Repeat until all the nuts have been used. Press the nuts down with your hands so they stick to the fudge. Leave to cool completely, then, using a sharp knife, cut into small squares or diamonds to serve.
The Jewelled Kitchen by Bethany Kehdy (£14.99, Nourish Books)