Italian Christmas favourite.

(not to be confused with Piano Forte, they are not as tasty)


¾ cup slivered almonds


⅔ cup walnuts


⅔ cup blanched almonds (or macadamias)


1 ½ cups of mixed dried fruit


⅔ cup plain flour


2 teaspoons vanilla extract


1 teaspoon cinnamon


½ cup Amaretto or Walnut liqueur


65 grams bitter-sweet chocolate, grated


⅓ cup caster sugar


½ cup cocoa powder


¼ cup honey


¼ teaspoon ground ginger


¼ teaspoon ground allspice


¼ teaspoon ground nutmeg


Pre-heat oven to 180°C


Butter an 23cm cake tin and dust with custard powder.

Combine nuts and dried fruit in a large bowl, cover with liqueur, stir through well.  Add flour, cocoa and spices and make a well in the centre. 

In a small saucepan, heat butter, vanilla, chocolate, honey, sugar and milk to a simmer.  Add to the dried fruit mix and combine well.

Pour into prepared cake tin and bake for 50 minutes, dust with icing sugar as soon as Panforte is cooked.


Allow to cool in cake tin before removing.

Cut into wedges and serve with very strong black coffee.