Step 1

Preheat oven to 350 degrees. Grease a 9-inch springform pan with nonstick spray and line with parchment paper; set aside.

Step 2

Spread the almonds and hazelnuts on a baking sheet. Roast on center baking rack in oven for 8-10 minutes, or until just fragrant; set aside.

Step 3

In a food processor fitted with the blade attachment, combine the figs, candied mixed peel, and apricots. Pulse the mixture just until finely diced. Pour the fruit into a large mixing bowl.

Step 4

Toss the diced fruit with the flour, cocoa powder, cinnamon, nutmeg, cloves, and kosher salt until evenly combined. Add in the roasted nuts and toss.

Step 5

In a medium-sized saucepan, combine the honey and sugar. Cook over medium high heat, whisking constantly, until the mixture starts to bubble (around 245 degrees). Quickly pour the sugar mixture into the bowl along with the fruit and nuts and use a greased spatula to combine.

Step 6

Pour the panforte batter into the prepared springform pan. Bake on the center rack in oven for 30 minutes. Remove and let cool on a wire rack for 20 minutes. Then, run a knife along the inside edge of the pan to loosen the cake from sides of the pan. Remove the collar and let the cake cool completely.

Step 7

Dust the top of the cooled panforte with powdered sugar. Cut into small wedges and serve.