Honey Fig and Chocolate Panforte

10:00 pm on 22 December 2003

Makes 30-40 pieces


  • 250 grms runny honey
  • finely grated zest of 1 orange and 1 lemon
  • 150 grms almonds, toasted and roughly chopped
  • 100 grms moist figs, roughly chopped
  • 150 grms fresh bread crumbs, mixed with the cinnamon
  • ¾ teaspoon cinnamon
  • ½ teaspoon orange flower water
  • 50 grms grated chocolate
  • 2 sheets of edible rice paper


Put the honey in a saucepan with the orange and lemon zest. Leave to simmer for a couple of minutes. Add the toasted almonds and the figs to the honey, then the crumbs. Stir continuously for about 3 minutes; the mixture will stiffen and come away from the sides of the pan. Take off the heat and add the orange flower water (it otherwise evaporates during cooking) and the chocolate. Stir it in. Turn on to the rice paper and smooth out. Cover with another piece of rice paper and press down gently, then lightly roll with a rolling pin to smooth the top. Work around the edge with a table knife, to neaten. When the panforte is cold, trim the rice paper to fit. Keep in an airtight tin, and cut into pieces to serve.

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