Hazelnut Panforte
['1 cup hazelnuts, toasted, husked, coarsely chopped', '1 cup pecan halves, toasted, coarsely chopped', '3/4 cup pitted Medjool dates, coarsely chopped', '1/2 cup coarsely chopped candied orange peel', '1/2 cup dried tart cherries', '1/2 cup all purpose flour', '1/4 cup stemmed dried Mission figs, coarsely chopped', '2 tablespoons unsweetened cocoa powder', '1 teaspoon finely grated orange peel', '1 teaspoon ground cinnamon', '1/2 teaspoon salt', '1/4 teaspoon ground coriander', '1/4 teaspoon ground cloves', '1/4 teaspoon ground nutmeg', '1/4 teaspoon ground cardamom', 'Pinch of ground white pepper', '3/4 cup honey', '3/4 cup sugar', '2 tablespoons (1/4 stick) butter', '1 9-inch-diameter cardboard cake round']
Position rack in center of oven; preheat to 300°F. Butter 9-inch-diameter springform pan. Line bottom and sides with parchment paper; butter paper.
Mix first 16 ingredients in large bowl, tossing to separate fruit pieces. Bring honey, sugar, and butter to boil in small saucepan, stirring frequently. Reduce heat to medium-low. Place candy thermometer in mixture, tilting to submerge bulb, and cook until thermometer registers 242°F to 248°F, stirring occasionally, about 9 minutes. Pour syrup over nut mixture; stir to blend. Immediately transfer mixture to prepared pan; smooth top. Bake until bubbling slightly at edges and top appears dry, about 55 minutes. Cool completely in pan on rack. Cover; let stand overnight at room temperature.
Release pan sides. Remove paper from sides and bottom of panforte. Place panforte on cardboard round. (Can be made 3 weeks ahead. Store airtight at room temperature.)
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