Preparation time:
30 mins
Cooking time:
35 mins
Recipe provided by: New Idea

Try this impressive dessert classic this Christmas!


4 sheets edible rice paper (15.5cm x 23.5cm)
1 cup pecans (115g)
1 cup macadamias (140g)
¹/³ cup chopped dried figs
¹/³ cup chopped dried prunes
¹/³ cup chopped raisins
²/³ cup plain flour
1 tblsp cocoa powder
1½ tsps ground cinnamon
1 tsp allspice
½ cup honey
¹/³ cup brown sugar, firmly packed
75g dark chocolate, melted


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.

New Idea
Cass Stokes
Oliver Ford & Andre Martin

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