Chocolate-orange Panforte | Christmas recipes | BakeClub

Ingredients

• Melted butter, to grease
• 2 sheets confectioner's rice paper (see Baker's Tips)
• 75g (½ cup/ 2¾oz ) plain flour
• 40g (⅓ cup/ 1½oz ) cocoa powder
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly ground black pepper
• 70g (½ cup/ 2½oz ) dried pitted dates, coarsely chopped
• 80g (½ cup/ 2¾oz ) prunes, coarsely chopped
• 80g ( 2¾oz) glace apricots, chopped
• 155g (1 cup/ 5½oz ) unsalted roasted macadamias, coarsely chopped
• 160g (1 cup/ 5¾oz ) blanched almonds, coarsely chopped
• 70g (½ cup/ 2½oz ) unsalted pistachio kernels
• 100g ( 3½oz) good-quality dark chocolate, chopped
• 1½ tablespoon finely grated orange rind
• 175g (½ cup/ 6¼oz ) honey
• 110g (½ cup/4oz) caster sugar
• 2 tablespoon water
• 1 teaspoon natural vanilla essence or extract
• Icing sugar or extra cocoa powder, to dust