In a large bowl, combine walnuts, almonds, hazelnuts - all peeled, toasted and coarsely chopped -, minced dried figs, chopped citron and candied orange cut into bits, cinnamon, pepper, cloves, nutmeg, ginger and flour.
Add chocolate cut into bits.
Heat icing sugar, honey and 15 ml water in a small pan, stirring well. Remove from heat when the mixture reaches a boil. Add the mixture of fruit, spices and chocolate.
Mix well. Cover the bottom of a cake pan with edible rice paper and place the mixture in it, coating your hands with flour and forming a disk 2 cm thick.
Cook for half an hour in an oven preheated to 150° C. Remove from the oven when ready and cool, then sprinkle with icing sugar.
Wine pairing: Vin Santo Riserva