1 Grease a 20cm round cake pan. Using two sheets of rice paper, cut two semicircles large enough to line base of pan (20.5cm x 10cm radius). Repeat with remaining rice paper. Place two semicircles of rice paper in base of prepared pan. Line sides of pan with baking paper. Reserve remaining rice paper.
2 Spread nuts over an oven tray in a single layer.
3 Cook in a moderate oven (180C) for about 7 minutes, or until golden brown. Remove. Cool. Coarsely chop.
4 Combine nuts, dried fruit and combined sifted flour, cocoa and spices in a large bowl.
5 Heat honey and brown sugar in a small saucepan over a medium to low heat. Stir until sugar dissolves. Bring to boil. Reduce heat to low. Simmer, without stirring, for about 5 minutes, or until mixture is slightly thickened.
6 Pour over nut mixture. Add warm chocolate. Stir well.
7 Spoon into prepared pan. Press into pan to level. Gently press reserved rice paper onto mixture to form a circle.
8 Cook in a slow oven (150C) for 35 minutes, or until just firm. Cool in pan.9 To serve, turn panforte upside down. Cut into thin wedges.