The traditional Tuscan Christmas panforte has been given a North Coast glow-up by Jo Barrett. Here, Newrybar macadamias and local honey are the heroes - toasty, creamy, and baked into a chocolate and cacao base. The dessert is slow-baked, resulting in a deep candied flavour and a chewy nougat texture. This one is best served on its own – enjoyed with coffee, tea and a table filled with friends.

Contains: Nuts, Dairy

Served sliced and best enjoyed with dessert, wine, coffee and friends

Storage: Beware of Australian summer’s sticky humidity! The panforte is best stored between 6 and 12 degrees in an airtight container. Enjoy within six months.