1 cup hazelnuts, toasted, husked, coarsely chopped
1 cup pecan halves, toasted, coarsely chopped
¾ cup pitted Medjool dates, coarsely chopped
½ cup candied orange peel, coarsely chopped
½ cup dried tart cherries
½ cup all purpose flour
¼ cup stemmed, dried Mission figs, coarsely chopped
2 tablespoons unsweetened cocoa powder
1 teaspoon orange peel, finely grated
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
Pinch ground white pepper
¾ cup honey
¾ cup sugar
2 tablespoons butter, unsalted
9” diameter cardboard cake round
Position rack in center of oven; heat to 300 ºF. Butter a 9” springform pan. Line the bottom and sides with parchment paper; butter the paper.
Mix first 14 ingredients in large bowl, tossing to separate the fruit pieces. Bring honey, sugar, and butter to boil in a small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge the bulb, and cook until thermometer reads 242ºF-248ºF, stirring occasionally, about 9 minutes. Pour syrup over nut mixture and stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight to room temperature.
Release pan sides. Remove paper from sides and bottom. Place panforte on cardboard round. Store airtight for up to 3 weeks at room temperature.