250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar

2 tablespoons butter

Gluten-free icing sugar, sifted, for dusting

1. Preheat the oven to 160°C. Line a 20cm round or square baking pan
with baking paper. Grease the sides of the pan with butter.

2. Place the nuts, mixed peel, figs, apricots and chocolate into a large mixing bowl.

3. Sift the flour, cocoa, cinnamon and mixed spice over the nut mixture and mix until combined. Set aside.

4. Place the honey, sugar and butter into a small saucepan. Stir over a medium heat until the sugar has dissolved. When the mixture is bubbling, pour it over the nut and flour mixture and stir until combined (the mixture will stiffen).

5. Place the mixture in the prepared pan and, using wet fingers, evenly flatten the surface.

6. Bake the panforte for 30 minutes, or until the mixture is just bubbling in the middle of the pan.

7. Place the pan on a cooling rack and leave the panforte to cool in the baking pan – it will harden when cold. Remove the panforte from the pan, dust with the icing sugar and cut it into small slices to serve.

Tip

Panforte is best made the day before as it is easier to cut when it hardens. This recipe also makes two 15cm-round panfortes. It is delicious served with coffee or after dinner and ideal to make as gifts. Store the panforte in an airtight container.