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How to make Chocolate Pan Forte

Yield = 50 3cm bites
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

Non-stick cooking spray
1 1/3 cups raw shelled pistachios, toasted
2/3 cup whole almonds, toasted
1 cup (170g) dried apricots, chopped
1 cup (170g) dried figs, chopped
2 cups plain flour
3/4 teaspoon ground cinnamon
200g good-quality dark chocolate (70% cacoa), chopped
1 1/3 cups honey
1 cup caster sugar
Pure icing sugar, sifted

Method

Step 1 Position a rack in the centre of the oven and preheat the oven to 150C (130C fan). Line a 32cm x 24cm x 3cm baking tray with baking paper. Spray the baking paper with non-stick cooking spray and set aside.
Step 2 In a medium bowl, toss the pistachios, almonds, apricots, figs, flour, and cinnamon together. Set aside.
Step 3 Place the chocolate in a large bowl. In a small heavy saucepan, bring the honey and sugar to a boil over medium-high heat. Cook for about 3 minutes, or until reduced by one-third. Pour the honey mixture over the chocolate and stir until the chocolate melts.
Step 4 Stir the fruit-nut mixture into the chocolate mixture. Transfer the mixture to the prepared tray. Using wet hands, press the panforte mixture into a flat even layer.
Step 5 Bake for about 30 minutes, or until the mixture looks glossy and fudge-like. The mixture will still be soft, but will harden as it cools. Transfer to a cooling rack to cool for 15 minutes. Unmold the panforte and remove the baking paper. Dust with icing sugar and cut into small squares or desired shapes.