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1
Position rack in center of oven and preheat to 400&;amp;deg;F. Brush two 8-inch-diameter cake pans with melted butter.
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2
Line bottoms with parchment paper.
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3
Brush parchment generously with butter.
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4
Reserving remaining butter.
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5
Place hazelnuts on small cookie sheet; place almonds on another small cookie sheet.
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6
Toast in oven until nuts are brown and fragrant, stirring occasionally, about 10 minutes for almonds and 14 minutes for hazelnuts.
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7
Cool.
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8
Gather hazelnuts in dish towels.
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9
Rub in towel to remove husks.
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10
Transfer hazelnuts and almonds to large bowl.
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11
Reduce oven temperature to 300F.
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12
Add figs, apricots, citron, orange and lemon peels to nuts in large bowl.
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13
Combine flour, 3/4 cup cocoa powder and spices in small bowl.
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14
Add to nuts.
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15
Combine sugar, honey and remaining melted butter in heavy medium saucepan.
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16
Stir over medium heat until mixture is smooth and sugar is mostly dissolved, about 5 minutes.
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17
Bring to boil.
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18
Continue cooking until candy thermometer registers 248&;deg;F. (firm-ball stage).
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19
Immediately pour over mixture.
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20
Stir to combine thoroughly.
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21
Divide batter between prepared pans, using back of buttered spoon to spread evenly.
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22
Bake until tops and edges just begin to brown and tops feel dry, about 1 1/4 hours.
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23
Cool slightly on wire rack.
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24
Run small sharp knife around edges of pans to loosen cakes.
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25
Turn cakes out onto work surface; peel off parchment.
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26
Cool cakes completely.
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27
Arrange cakes top sides up on 8-inch cardboard rounds.
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28
Spread half of chocolate over each.
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29
Refrigerate until chocolate is set, about 1 hour.
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30
Brush tops of cakes with cocoa powder.
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31
Wrap tightly in plastic wrap, then wrap decoratively with colored cellophane.
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32
Tie ribbon with gift tag around cellophane to secure.
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33
(Panforte can be prepared up to 1 month ahead.
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34
Store at cool room temperature.)
