This white chocolate panforte is deliciously decadent. I confess, I had planned on keeping this one for Christmas, but at home we've been slicing a bit off it each night to have with our coffee. It's a real treat — crunchy macadamia, with a hint of ginger and gooey white chocolate. You could make smaller serves to wrap individually for under the tree.
Ingredients
| 300 g | White chocolate, broken into pieces (Main) |
| ½ cup | Runny honey |
| 1 tsp | Vanilla bean paste |
| 1 cup | Plain flour |
| 1 tsp | Allspice |
| ½ tsp | Cinnamon |
| ½ tsp | Ginger |
| ¼ cup | Glaze ginger, chopped |
| 1 ½ cups | Macadamia nuts, roughly chopped |
AdvertisementAdvertise with NZME.
Directions
- Preheat oven to 160C. Line a 22cm tin with baking paper.
- Into a heatproof bowl place the chocolate, honey and vanilla. Place over a pot of simmering water ensuring it is not touching the water. Stir until completely smooth. Set aside.
- In a large bowl sift the flour, allspice, cinnamon and ginger. Add the ginger and nuts and stir though. Pour in the chocolate mixture and combine with a wooden spoon vigorously.
- Press it evenly into the tin using the spoon or your hands. Place into the oven for 50 minutes. A little soft in the middle is fine. Cover with tinfoil if starting to brown too much.
- Remove and cool, then cut into wedges for serving.
