Preheat the oven to 170˚C. Butter and line a 20 cm loose-bottomed cake tin with baking paper.

Spread the hazelnuts on a baking tray and roast in the oven for 2-3 minutes to allow for a little colour. Remove from the oven and place them between 2 dishcloths and rub while they are still warm to remove the skins.

Heat the butter, honey, orange juice and zest in a saucepan and bring to a boil. Add the chocolate and stir to melt, then remove from the heat. Sift together the flour and Cocoa Powder, and mix with the cranberries, NOMU Sweet Rub and hazelnuts. Add this mixture to the warm chocolate mixture with the Vanilla Extract.

Use a wooden spoon to mix everything really well, then press into the prepared cake tin. Try to work quickly as it starts to set, being careful as
the mixture will still be quite warm.

Bake in the oven for 15 – 20 minutes or until the panforte is not too moist. Remove from the cake tin and allow to cool before dusting with
icing sugar

Try this:
For a fig, vanilla & pistachio panforte, repeat the method as above but replace the cranberries with chopped dried figs, and the hazelnuts with raw pistachios. Omit the cocoa powder.

For Christmas gifts, use smaller cake tins and wrap in gorgeous ribbon and tissue paper.