Gently melt the honey in a saucepan over a low heat, taking care not to let it burn, then leave it to cool slightly. Meanwhile, blanch the almonds by pouring boiling water over them so that the skins can be easily removed. This recipe uses a mixture of hazelnuts, almonds and walnuts. It is best to put the hazelnuts and almonds in the oven at the same time, whilst the walnuts can be added a little later. Place the blanched almonds together with the other nuts in an ovenproof dish. If you are using hazelnuts, place them in a separate dish – this makes them easier to shell afterwards. Toast the nuts in the oven at 150 degrees for about 14 minutes, until they start to smell deliciously nutty. Remember to give the nuts a stir a couple of times during this time to ensure they toast evenly. Take the dish out and let the nuts cool slightly.
Remove the hard stalk from the figs and cut them into small cubes of approx. 1 x 1 cm, so they are easy to mix into the dough.
Chop the candied orange peel and bitter orange as finely as possible, as the small pieces give a better flavour and texture to the panforte. Place the flour and spices in a large bowl, and toss the finely chopped fruit in the mixture so that they are well coated in the flour. Chop the nuts very coarsely – or leave them whole – and mix them into the flour and fruit mixture.
Pour the melted honey into the bowl and mix everything together thoroughly with a spoon or your hands until the dough is uniform and sticky.
Line a springform tin with baking paper and grease the edges with a little olive oil. Place the panforte mixture into the tin and use a little water on your hands to smooth and press the mixture down into an even, uniform layer.
Bake the panforte in the middle of the oven at 150 degrees for 40–45 minutes, until it is lightly golden and firm in the centre. Remove it from the oven and leave it to cool completely on a wire rack. Once cooled, leave it to ‘dry’ on the rack for about 24 hours to achieve the right consistency.
Finally, dust the panforte with icing sugar to give it a beautiful, wintry appearance. Cut it into thin slices and enjoy it as a delicious Christmas treat – it will keep well for several months if stored in a cool, dry place.
