Step 1

Position a rack in the centre of the oven and preheat the oven to 150C (130C fan). Line a 32cm x 24cm x 3cm baking tray with baking paper. Spray the baking paper with non-stick cooking spray and set aside.

Step 2

In a medium bowl, toss the pistachios, almonds, apricots, figs, flour, and cinnamon together. Set aside.

Step 3

Place the chocolate in a large bowl. In a small heavy saucepan, bring the honey and sugar to a boil over medium-high heat. Cook for about 3 minutes, or until reduced by one-third. Pour the honey mixture over the chocolate and stir until the chocolate melts.

Step 4

Stir the fruit-nut mixture into the chocolate mixture. Transfer the mixture to the prepared tray. Using wet hands, press the panforte mixture into a flat even layer.

Step 5

Bake for about 30 minutes, or until the mixture looks glossy and fudge-like. The mixture will still be soft, but will harden as it cools. Transfer to a cooling rack to cool for 15 minutes. Unmold the panforte and remove the baking paper. Dust with icing sugar and cut into small squares or desired shapes.