16 slices
15 mins
Cooking time
45 mins
Ian Hofstetter

Here’s a tip for mess-free chocolate melting. Place the chocolate in a microwave-safe bowl and microwave on medium power for 1 minute bursts. Stir after each minute until the chocolate has melted evenly. Don’t use a wooden spoon for stirring – it can retain moisture that could make the chocolate seize and become unusable.


Quantity Ingredient
spray oil
3/4 cup macadamia nuts
3/4 cup hazelnuts, almonds or pecans
1/2 cup dried fruit medley
1/4 cup mixed glace fruit
1/4 cup mixed peel
2/3 cup plain flour
1 tablespoon cocoa
1/2 cup golden syrup or honey
1/3 cup caster sugar
60g dark chocolate, melted
icing sugar


  1. Preheat the oven to moderate, 180ºC. Spray a 20 cm square or round cake pan with oil and line with baking paper.
  2. Spread all the nuts onto a baking tray. Bake for 4–5 minutes until lightly toasted. Chop them roughly and transfer to a large mixing bowl.
  3. Reduce the heat to moderately slow, 160ºC. Add the fruit and peel to the chopped nuts then sift in the flour and cocoa. Mix together well.
  4. Combine the syrup and sugar in a small saucepan. Heat on low, stirring, until the sugar dissolves. Bring mixture to a simmer, then cook, without stirring, for 4–5 minutes until a small amount dropped into a glass of water forms a ball.
  5. Pour the syrup mixture and the melted chocolate into the dry ingredients. Mix well.
  6. Pour the panforte mixture into the prepared pan, pressing it in well. Bake for 30–35 minutes until the panforte is firm to the touch. Cool completely in the pan.
  7. When cold, remove from the pan, wrap in foil and leave overnight. To serve, cut into squares or wedges and dust with icing sugar.


  • –Use all glacé fruit instead of dried fruit if preferred.

    –Sprinkle with a few sesame seeds before baking.
fat. low-fat. low
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