Edible Christmas Gifts are a wonderful way to save money while creating something special this year. Check these out now!

Ingredients (Makes 4)

2/3 cup (100g) Plain flour

1 cup (190g) coarsely chopped dried figs

1 cup (140g) coarsely chopped, seeded dried dates

2 slices (45g) finely chopped glacé orange

1 cup (160g)blanched almonds, roasted

1 cup (140g) roasted hazelnuts

1 cup (140g) roasted macadamias

1/3 cup (115g) honey

2/3 cup (150g) firmly packed brown sugar

2 tablespoons Grand Marnier

100g dark eating chocolate, melted

4 slices (90g) glace orange


1. Preheat oven to 150°C/130°C fan-forced. Grease four deep 10cm round cake pans, line bases with baking paper.

2. Sift flour into large bowl, stir in figs, dates, chopped glacé oranges and nuts.

3. Stir honey, sugar and liqueur in small saucepan over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring for 5 mins. Pour hot syrup, then chocolate into nut mix.

4. Press mixture firmly into pans, top each with a slice of glacé orange. (optional)

5. Bake panforte for 25mins, cool in pans. Remove panforte from pans, wrap in foil. Stand overnight.


Ingredients (Makes about 5 cups)

1 1/2 cups (240g)

1 1/2 tablespoons ground cinnamon

5 cups (800g) Almond kernals


  1. Preheat oven to 180°C/160°C fan-forced. Line a large baking dish with baking paper.
  2. Sift icing sugar and cinnamon together 2-3 times until well combined.
  3. Place nuts in a colander, rinse under cold tap water. Tip wet nuts into the baking dish. Sift cinnamon mix over the nuts. Toss nut until well coated.
  4. Roast nuts about 20 minutes or until fragrant. Cool in dish (they will become crisp on cooling).
  5. Separate nuts, store in airtight jars.

Source : The Australian Women’s Weekly Classic Christmas

Tip: Both recipes make lovely edible gifts.

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