2 sheets confectionery rice paper (from baking and online suppliers)
1 cup golden raisins
1 cup crimson raisins
½ cup rum
½ cup crystallised ginger, finely chopped
¾ cup plain flour
½ cup cocoa powder
2 tsp mixed spice
1½ cups macadamias, toasted
120g dark chocolate (70% cocoa)
1 cup bush honey
1 cup caster sugar
Seeds of 1 vanilla bean
Preheat oven to 130C fan-forced (150C conventional). Line a 22cm cake tin with baking paper, then trim rice paper into a disc (if you can't source it, use baking paper, but it must be removed before serving). Place disc in base of tin. Combine raisins and rum in a small saucepan and set over medium heat. Simmer for 5 minutes, then stir in ginger. Set aside to cool.
Sift flour, cocoa and spice into a large bowl, then stir in macadamias, ginger and raisin mixture and melted dark choc. Combine honey and sugar in a large saucepan, cook over high heat to 120C, remove from heat and stir in vanilla bean seeds. Beat into choc mixture with a wooden spoon.
Press into tin as flat as you can. Bake for 40 minutes (loosely covering top with foil if over-browning). Panforte is ready when it's firm and sticky on top but doesn't stick to your hand. Cool in tin for 3 hours. Cut in wedges to serve.