Preheat oven to 180 degrees Celsius (conventional), 170 degrees (fan-forced). Gently heat chocolate in bowl over pan of barely simmering water until melted. Simmer for another 2 minutes stirring gently. Slowly add the hone, combine and stir well. Remove, set aside. Combine flour and cocoa in large bowl, and mix together. Add almonds, dried fruit and cherries and combine well. Pour the chocolate and hone 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 15 minutes (fan-forced), 20 minutes (conventional) ONLY. The panaforte firms on cooling. Cool thoroughly in pan, preferably overnight. Sprinkle well with sifted icing sugar. Cut into approx 30, 3cm x 5cm oblong squares.
Store in airtight container between layers of baking paper.
More delicious recipes available from www.australianalmonds.com.au
24 - 27 Fine Foods Exhibition Sydney Exhibition Centre www.finefoodsaustralia.com.au
9 - 11 Good Food & Wine Show Brisbane Entertainment Centre 19 ANIC AGM & Board Meeting Amora Jamison, Sydney 20 - 22 HAL Forum & AGM Amora Jamison, Sydney December 3 ABA Marketing Meeting Rydges Southpark, Adelaide 4 ABA Executive Meeting Rydges Southpark, Adelaide
Riverina Almond Grower Meeting 6.30pm, Bagtown Inn Motel, Griffith
ABA Marketing Meeting Rydges Southpark, Adelaide
23 ABA Executive Meeting Rydges Southpark, Adelaide
October 13 - 17
Sunraysia Almond Grower Meeting 10.00am, Hotel Mildura
ANUGA Food Fair Cologne Germany www.anuga.com
Adelaide Almond Grower Meeting 1.30pm Virginia Horticulture Centre 26 ‘Lifting Riverland Spirits’ Event Renmark Rovers Football Club 12noon - 3pm 24 - 27 Fine Foods Exhibition Sydney Exhibition Centre www.finefoodsaustralia.com.au