1. Preheat your oven to 300°F (150°C) while you line an 8-inch round cake pan with parchment paper and lightly grease the parchment and sides of the bowl – this is for a small cake, if you want a bigger one, adjust everything and take a bigger form.

   Note: Some traditional recipes also line the bottom with rice paper (edible wafer paper) to prevent sticking.

2. In a large mixing bowl, combine the toasted almonds and hazelnuts with the candied orange peel, citron, and dried figs – if you have a food processor, use it!
3.  Sift in the flour, cocoa powder, cinnamon, nutmeg, cloves, and white pepper – stir until everything is well coated.
4.  For the syrup, prepare a saucepan over medium heat and combine the sugar and honey. Cook, stirring constantly, until the sugar dissolves and the mixture is boiling, then let it boil for a couple of minutes until it reaches the “soft ball” stage (about 240°F on a candy thermometer).
5.  Quickly pour the hot syrup over the nut and fruit mixture and stir with a wooden spoon until well combined.
6. Pour the mixture into the prepared pan, and with wet hands or a wet spatula, put it on the wire rack in the oven – press it down flat, as it will be very sticky (using something wet will make it easier on you).
7. Bake in a preheated oven at 300°F (150°C) for 30-40 minutes. The Panforte should be set but soft in the middle – it will harden as it cools.
8. Allow the Panforte to cool for a couple of hours in the pan before removing it. Once completely cool, dust the top layer generously with powdered sugar – that’s it!

Tip: You can also garnish the top of the cake with some chocolate shavings.Traditionally, Panforte doesn’t have to be served fresh, it can last and even improve over a few weeks – so, yes! You can make this delicious cake ahead of time for your traditional Italian Christmas.