Sunflower oil, for greasing
1 cup blanched almonds
1 cup blanched hazelnuts
3/4 cup unsalted shelled pistachios
2 cups mixed dried fruits, including apricots, candied peel, raisins, figs, and medjool dates, roughly chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 tablespoon cocoa
Pinch of salt
1/2 cup honey
1 cup superfine sugar confectioners’ sugar, to serve
Grease 2 x 8in. (18cm) round cake pans and line the bottom of each with a disk of rice paper.
Preheat the oven to 350°F (180°C).
Spread the almonds and hazelnuts on a baking sheet and toast in the preheated oven for 5–7 minutes, until lightly golden. Cool slightly, then roughly chop with the pistachios and place in a large bowl. Add the chopped dried fruit and mix well.
In another small bowl, mix together the spices, flour, cocoa, and salt. Add to the dried fruit and nuts and mix until thoroughly combined. Lower the oven temperature to 300°F (150°C).
Combine the honey and sugar in a medium-sized pan and stir over low heat until the sugar has dissolved. Bring to a boil and continue to cook until the mixture reaches 240°F (115°C) on a candy thermometer.
Remove from the heat, pour into the fruit and nut mixture, and mix well. Spoon into the prepared pan and spread level. Bake on the middle rack of the preheated oven for 45–60 minutes, until firm.
Remove from the oven and cool in the pan. Run a palette knife around the edge of the pan and carefully ease out the panforte. Dust with confectioners’ sugar to serve. Stored in an airtight container, panforte will keep for weeks.