Lay out the bottom of the springform pan with baking paper. Put aside.
Preheat the oven to 180 ° C and roast the hazelnuts and walnuts for 10 minutes or until the skin bursts.
Allow to cool slightly and then scrub the nut skin by rubbing against each other.
Chop the nuts roughly and place in a bowl.
Reduce the oven to 150 ° C.
Roughly chop the figs. Add the lemon, orange peel, figs, flour, ground almonds and spices to the nuts in the bowl. Put the honey with the powdered sugar in a saucepan and let it melt at low temperature.
Add to the nut mixture and knead with clean hands to a smooth dough.
Divide the dough in half. Add 1/2 of the dough to the springform pan and press / smooth.
Bake in the oven for 30 minutes and allow to cool slightly. Then carefully remove from the mold (possibly with a knife from the edge to replace).
Sift plenty of icing sugar onto a plate and place the panforte on the powdered sugar surface. Remove the baking paper and allow to cool.
Do the same with the second half of the dough.
If the Panforte is cooled, dust the top with powdered sugar and cut into pieces.
Store in tin cans and leave to rest for 5 days. The Panforte is stable for several months.