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1
Heat the oven to 140 °C. Line the base and sides of a 22 cm round cake tin with baking paper; the low-sided tart tin is traditional. Spread the almonds and hazelnuts on a dry baking tray and toast in the oven for 10–12 minutes. The skins of the hazelnuts will have cracked and the nuts will smell distinctly roasted; the almonds will be golden at the centre when halved. Remove and allow to cool. Rub the hazelnuts briefly in a clean cloth to remove loose skin.
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2
In a large bowl combine the toasted nuts, chopped figs, candied orange peel, candied citron peel, flour, and all the spice mix ingredients. Stir to distribute evenly. The mixture will be dry and coarse.
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3
Place the honey and caster sugar together in a small heavy saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring and cook until the syrup reaches 115 °C — the soft-ball stage. This is where the dish lives or dies: a syrup that falls short of 115 °C will not bind the panforte, which will remain sticky and structureless even when cold; a syrup taken beyond this point will set the panforte brittle. At soft-ball stage, a few drops pressed between wet fingers form a soft, pliable ball.
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4
Pour the hot syrup immediately over the dry fruit-and-nut mixture. Work quickly with a stiff spatula, folding until the syrup is fully incorporated and no dry flour pockets remain. The mass will be extremely stiff and sticky. Transfer to the prepared tin and press firmly into an even disc with dampened hands or the back of a wet spoon. The surface should be flat and compact.
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5
Bake at 140 °C for 30–35 minutes. The panforte is done when the surface is just set and no longer glossy at the centre; it will still feel soft to a light touch — this is correct. The edges may have begun to pull fractionally from the paper. Do not bake to firmness; the confection firms on cooling.
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6
Remove from the oven and, while the disc is still hot, dust the surface very generously with icing sugar through a fine sieve. The coating must be applied immediately: the heat fixes the sugar to the surface, forming the characteristic white finish that is part of the confection's identity. Allow to cool completely in the tin before unmoulding.
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7
Wrap the cooled disc in baking paper and store at room temperature in a cool, dry place for a minimum of two weeks before serving. The spices and fruit integrate during this rest; a freshly baked panforte is technically edible but incomplete in flavour. Stored correctly, it keeps for three to six months. To serve, cut paper-thin slices of approximately 3 mm; thicker portions are overwhelming in density and sweetness.