Chocolate Panforte

This classic Italian slice is a Christmas must in Italy. It’s perfect served with coffee or package it as a homemade gift for family and friends.

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  • 1. Line the bottom and sides of a 7” (18cm) cake tin with the rice paper without greasing the tin. (A spring form tin is preferable if you have one.)
  • 2. Place the fruit, nuts, flour, cocoa and cinnamon into a large mixing bowl and using your hands separate and thoroughly mix the ingredients.
  • 3. Place the honey and sugar into a small saucepan, stir and gently bring to the boil and simmer for 3 minutes. Meanwhile melt the chocolate in a microwave or over a double boiler. Pour the melted chocolate and honey mixture into the bowl of dry ingredients and mix well.
  • 4. Once the mix is cool enough to touch, turn out onto a clean surface and use your hands to thoroughly combine the ingredients.
  • 5. Mould the Panforte into a ball small enough to fit into the tin without touching the sides and gently place into the centre of the tin. Push down onto the Panforte to push it out onto the sides. This method will keep the rice paper in place.
  • 6. Top with rice paper and bake in an oven at 200 C (390 F) for 20 minutes. Allow to cool in the tin.
  • 7. To remove the Panforte from the tin, gently run a knife around the outside of the rice paper on the sides and turn out. The Panforte can be stored in an airtight container for up to 6 months.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...