Pour the honey into a double boiler and simmer for 1.5
hours, stirring repeatedly with a wooden spoon.
Toast the hazelnuts and almonds in the oven until golden
brown, about 15 minutes. Remove and transfer to a bowl. 10
minutes before the honey is ready, put the sugar into a small
pan with 6 to 8 tablespoons of water and cook until it
caramelizes.
Beat the egg whites until a small teaspoon will stand up on
its own in the center and then slowly fold them into the
honey. Mix well for 5 minutes. Add the caramelized sugar
and mix again.
Add almonds, hazelnuts, grated lemon and orange rinds-
mix well for a couple of minutes. Pour the entire mixture into
a rectangular low baking mold or Pyrex pan lined with paper-
thin wafers ,hosts, called ostie and easily found in Italy, but
perhaps requiring a bit more effort in the US. Otherwise, rice
paper or buttered baking paper will also work. Cover with
wafers or rice, baking paper. Press and level the mixture
with a metal spatula.
If possible, place a weight on top of the entire torrone, and
set aside for 30 minutes to an hour.
Turn upside down on a board and cut into small rectangular
pieces.
Store the candy in a suitable container with wax paper in
between.
Originally Submitted
12/13/2016
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