Combine the honey and sugar in a saucepan and stir to mix. Place over low heat and bring to a boil. Simmer the mixture for 2 minutes after it comes to a boil, without stirring.
While the sugar and honey are heating, combine the candied fruit and almonds in a heat-proof mixing bowl. In another bowl, combine the flour and spices and stir to mix. Pour the honey-and-sugar syrup over the candied-fruit-and-almond mixture, add the flour mixture, and stir vigorously to combine. Immediately scrape the dough out of the bowl into the prepared pan. Wet the palm of one hand and press the dough into place. Do not press too hard, since the dough will still be fairly hot. Make the top of the panforte as flat as possible. Combine the flour and cinnamon and sift over the top of the panforte through a small, fine strainer.
Bake at 300 degrees for about 20 minutes, checking occasionally that the dough does not come to a boil. Cool on a rack for 10 minutes, then loosen the panforte from the side of the pan with the tip of a small knife and remove the side of the pan. Slide a knife or spatula between the panforte and the pan bottom and slide it onto a rack to cool completely. If parchment was used, invert the panforte and peel off the paper after the cake has completely cooled; then reinvert.
Brush the flour and cinnamon away from the top of the panforte and dust it with the confectioners’ sugar before serving.
Keep the panforte in a tightly covered tin at room temperature; it will stay fresh for a month.
Confectioners’ sugar for finishing
© 1990 Nick Malgieri. All rights reserved.