1. Toast nuts in an oven at 180 °C for 10 mins. Chop coarsely by hand and cool. (processor makes nuts oily). 2. Mix nuts, flour, sifted cocoa, and spices in a bowl. 3. Make a toffee with the honey and sugar. Cook till the soft ball stage. 4. Pour into dry ingredients and mix with a wooden spoon. As it starts to get a little cooler you can get your hands in to mix it well. 5. Press very firmly into a greased 20cm round cake tin (spring form). 6. Bake for 30-35 mins at 360 °C. 7. Remove from oven and loosen the sides of the panaforte from the tin. 8. Cool completely in the tin. 9. Before serving, sprinkle with icing sugar if desired. Cut into thin slivers with a sharp knife.
Stores up to three weeks in an airtight container.
