| Almond Date Panaforte |
A classic 'naughty but nice' slice!  Ingredients 200g of good quality couverture (dark) chocolate, finely chopped 200g raw honey 200g (2 cups) raw almonds, chopped roughly 1 cup pitted dates, roughly chopped 50g sultanas, chopped 50g dried apricots, chopped 8 red glace cherries (or dried cranberries), roughly chopped 1 ½ cups plain flour ½ cup cocoa powder Icing sugar to sprinkle over the top Method Preheat oven 180 degrees celsius. Gently heat chocolate in bowl over pan of barely simmering water until melted. Simmer for another 2 minutes stirring gently. Slowly add the honey, combine and stir well. Remove, set aside. Combine flour and cocoa in large bowl and mix together. Add the almonds, all the dried fruit and the cherries and combine well. Pour the chocolate and honey over the dry ingredients. Mix quickly until well combined. Using wet hands, press mixture into greased and lined 18 x 28 x 2.5cm deep slice pan. Bake on middle shelf for 20 minutes ONLY. The Panaforte firms on cooling. Cool thoroughly in pan, preferably overnight. Sprinkle well with sifted icing sugar. Cut into approx 3cm x 5cm oblong squares. Makes about 30 serves. Store in airtight container between layers of baking paper. Delicious when served with some fresh coffee! Thank you to the Almond Board of Australia for sharing this recipe! ©Almond Board of Australia |