Preheat oven to 180°C and toast almonds, walnuts and pistachios in the oven for a few minutes.

In a large bowl add the toasted nuts, the flour, the finely chopped figs and apricots, raisins and cranberries. Stir to mix.

Line with parchment paper a 24 cm square cake tin.

Melt in a small saucepan over low heat the honey and the icing sugar with 3 tablespoons of water. When they are completely melted and a thick golden syrup, remove the pan from the heat.

Pour the syrup into the bowl with all the other ingredients and stir with a spoon to mix everything: it will be a very hard dough.

Scoop the dough into the cake tin lined with parchment paper and smooth the surface with a spoon.

Dust the surface with icing sugar and bake for about 35 minutes, then remove the panforte from the oven, let cool slightly and then remove from the baking tin. If you wait until completely cold the caramelized sugar will stick to the tin and give you hard times – as it happened to me. If it happens, slightly warm the tin and the panforte will come out with no problems.

Once the panforte is cold, cut into bite size pieces and dust generously with icing sugar.