Panforte Nocciolato

Method

1. Prepare the aromatic mix: grind 5 g cinnamon, 6 cloves, 15 coriander seeds, 1 g nutmeg, and 10 white peppercorns in a coffee grinder until fine.
2. In a large bowl, combine 750 g of mixed nuts (e.g., 250 g walnuts, 450 g almonds with skin, 40 g pine nuts).
3. Add 350 g of mixed candied fruit (e.g., orange, cedar, figs, apricots) to the nuts and mix well.
4. Add 50 g of flour (type 00) mixed with the aromatic spice blend to the nut-fruit mixture and stir until evenly coated.
5. In a large non-stick pan, combine 200 g acacia honey and 250 g granulated sugar. Cook over medium-high heat, stirring constantly, until the sugar has completely dissolved and the mixture begins to bubble (but not boil).
6. Add the nut-fruit mixture to the pan. Reduce heat to low and stir for about 30 seconds until the flour and spice mix are absorbed.
7. Turn off the heat. Transfer the mixture to a marble surface (or leave in the pan) and let it cool slightly until manageable.
8. Line a baking pan (e.g., a tray or 22 cm cake tin) with baking paper. Place a sheet of ostia (wafer) on top, with the porous side facing up.
9. Pour the mixture over the ostia. Wet your hands and press the mixture firmly to a thickness of 2 cm. Ensure it is compact so it holds its shape after baking.
10. Dust the surface generously with vanilla powdered sugar.
11. Bake in a preheated static oven at 130°C (266°F) for 25 minutes.
12. Remove from the oven. Check that the panforte is detached from the pan using a spatula. Return it to the turned-off oven and leave it inside overnight to cool completely and stabilize.
13. The next day, remove the panforte from the oven. Dust again with vanilla powdered sugar on all sides.
14. Slice and serve. Store in an airtight container with baking paper and aluminum foil for up to several weeks.