Preheat the oven to 200°C – 390°F. Brush a 22cm – 8.5 inch springform pan with melted butter to lightly grease. Line the base with baking paper (traditionally, a very thin wafer is used). Line the sides of the pan with baking paper as well. Set aside.

In a bowl, mix together the citrus peel, toasted almonds, flour, cinnamon, nutmeg, clove, and pepper. Stir until well combined.

Place the honey and sugar in a pot and stir over medium-low heat until the sugar dissolves. Bring to the boil. Reduce the heat to low and simmer, without stirring, for 2 minutes, or until a candy thermometer reaches 116°C – 240°F or ‘soft ball stage’. (If you don’t have a thermometer, drop 1 teaspoon of syrup into a glass of cold water, and if the syrup forms a soft ball, it’s at the soft ball stage.)

Stir in the almond and fruit mixture. Working quickly, mix until well combined.

Spoon into the prepared pan and smooth the surface with the base of a wet glass.

Bake in the preheated oven for 15 to 30 minutes, or until just firm (the longer you bake it, the harder it becomes, so bake it according to your liking).

Remove from the oven and set aside to cool.

Dust the Panforte with icing sugar and cut into thin wedges to serve.