500g roughly chopped nuts, any mix
500g dried fruit, roughly chopped, including figs, apricots and apples
95g plain flour
135g chopped chocolate or chocolate chips
½tsp nutmeg
½tsp white pepper
½tsp ground cloves
½tsp ground coriander
1tsp ground cinnamon
160g caster sugar
110g runny honey
2tbsp water
Cocoa and icing sugar to serve
Pre-heat the oven to 160°C . Line two 20cm sponge tins with baking paper. Combine nuts and dried fruit in a bowl with flour, chocolate and spices. Heat sugar, honey and water in a saucepan, stirring until dissolved. Bring to the boil and boil uncovered for 1 minute. Add the syrup to the fruit and nut mixture and mix well. Turn the mixture into the prepared tin and pat down evenly. Bake for 30-35 minutes. Cool the panforte in the tin. When cool remove the paper and dust with cocoa and icing sugar combined. Store wrapped in foil and leave at least one day before cutting. Panforte stores indefinitely.