Panforte di Siena

Preheat your oven to 150°C. Line a 20cm round springform pan with parchment paper, extending it up the sides.

Spread the blanched almonds and hazelnuts on a baking sheet. Toast in the preheated oven for 8-10 minutes until lightly golden and fragrant. Let them cool completely. Once cool, roughly chop the hazelnuts.

Finely dice the candied orange peel and candied citron peel.