Start this recipe by preparing the base of the paneforte by lining the bottom of a 20cm spring form cake tin with a layer of rice paper. Mix together the flour, breadcrumbs and ground almonds and spoon over the rice paper. Press down with the back of a spoon and put aside. Place the honey and sugar together in a small saucepan and heat until the mixture is boiling, stirring occasionally. Take the pan off the heat and immediately stir in the candied peel and toasted nuts. Sift in the flour and dried spices and mix until the ingredients are well incorporated. Carefully pour the batter over the base in the prepared tin and smooth out the top with the slightly wet palm of your hand. Sprinkle over the remaining ground almonds and cinnamon for the topping and place the paneforte in the oven heated to150`c. It is important that the paneforte is placed on the middle shelf in the oven full stop. Bake for approximately 30 minutes, or until the panforte just starts to simmer around the edge of the pan. Remove the paneforte from the oven and allow to cool completely on a wire rack. Before serving, dust the top with icing sugar and cut into wedges.