ingredients
makes about 32 pieces
3/4 cup blanched almonds, toasted
1/2 cup filberts, toasted
1/2 cup walnuts
5/8 cup raisins
3/4 cup candied apricots, cut into 8 pieces
1/2 cup mixed peel
2/3 cup All purpose flour
2 tablespoons cocoa powder
2 ounce dark chocolate, chopped
1/3 cup superfine sugar
1/3 cup honey
method
1. Preheat the oven to warm 160°C (315°F). Lightly grease a shallow 8 inch round cake pan and cover the base with non-stick baking paper. Combine the almonds, filberts, walnuts, raisins, apricots and peel in a large bowl. Add the sifted flour and cocoa and cinnamon to the fruit mixture and stir to combine.
2. Combine the chocolate, sugar and honey in a small pan and stir over low heat until melted. Make a well in the centre of the dry ingredients and add the melted mixture. Mix until all the ingredients are just combined. You will need to use your hand after the initial mixing with a spoon, as the mixture will be very stiff.
3. Press the mixture evenly into the prepared tin. Wet your hand slightly to prevent the mixture sticking. Smooth the top with the back of a spoon. Bake for about 35 minutes, or until the panforte is just firm to touch in the centre. Allow to cool completely in the tin.
4. When cold, remove from the tin, dust generously with Confectioner’s sugar and cut into thin wedges for serving.
