Cut the wafer into the shape of the mold you wish to use, considering the height of the edge of the circle of 4 cm more. Make small cuts on this surface at a distance of about 3 cm from each other and lined inside your circle with the host.
In a bowl put the flour, the candied fruit, 8 grams of spices (leave about 2 grams aside to cover the gingerbread after being baked).
Add pepper, chopped figs and cocoa to the mixture.
In the meantime, cook the coarsely chopped almonds and walnuts in the oven for 5 minutes and add them to the mixture.

In a saucepan, put the water with the honey and the icing sugar, cook over a low heat, stirring constantly. When you see that it begins to make bubbles, pour it into the bowl with the other ingredients and, stirring quickly, immediately pour the mixture into the circle.
With wet hands push the mixture so that it adheres well and no air bubbles form inside.
Then, bake at 120 ° for about 30/35 minutes.
After cooked, rest the gingerbread in the oven and remove it only when it has cooled, taking care to sprinkle it on top with the spices previously set aside.