Start by gently heating the sugar and honey together in a small pan until fully melted.

Transfer to a large mixing bowl and add the candied citron, candied orange peel, and whole almonds.

Stir well, then mix in the flour: the dough will be thick and stubborn, but that’s the charm of panforte.

Add all the spices and mix again, using your hands if it’s easier, until everything comes together.

Butter a 20 cm springform pan, lay the wafer sheet on the bottom, and line the sides with a strip of baking paper.

Press the dough into the pan, using the back of a spoon dipped in water to smooth the top.

Dust generously with powdered sugar and bake in a preheated static oven at 220°C for about 10 minutes.

It shouldn’t brown, just set.

Let it cool for a few minutes, remove from the pan, peel off the paper, and finish with a final snowy dusting of powdered sugar before serving.