Oven: 170°C / Fan 150°C / Gas Mark 3, pre-heated. Place the nuts into the frying pan over a low to medium heat and toast until lightly golden, remove onto a plate, cool and reserve.

Combine the flour, cinnamon, cocoa and orange zest in a medium size, heatproof bowl and stir in the cooled nuts along with the glace cherries and candied orange and lemon peel. Set to one side.

Break up the chocolate into small pieces, place into a heatproof bowl and sit over a pan of hot water to melt.

Place the honey and sugar with the brandy or rum into a small pan over a low heat. Once the sugar has melted bring the contents to a slow simmer and cook for 2-3 minutes.

Stir the hot honey syrup and the melted chocolate into the flour and nuts. Combine all the ingredients well.

Lightly grease the frying pan with a little butter and line the base with a disc of edible rice paper. Tip the mixture into the frying pan and use a spatula to smooth over the top.

Bake in the centre of the oven for 30-35 minutes, the mixture will firm up as it cools.

When the panforte is cool, before removing from the pan, dust with icing sugar and serve cut into thin slices.

Cook's Notes

Rice paper makes the sweet easy to handle and is edible. If not available you can use baking parchment but remember to remove it before slicing and serving.

Stored in airtight container this sweet will keep for several weeks.