Torrone

Torrone (Italian Christmas Nougat) is a festive treat

Torrone is the classic Italian Christmas nougat. Torrone, otherwise known as nougat, is a sweet made from honey, egg whites, vanilla, and almonds or hazelnuts. No Italian home would be complete at Christmas time without some Torrone

Serves: 4-6

Ingredients:

3 cups granulated sugar
1 1/2 cup honey
3 large egg whites
1/2 cup icing sugar
2 cups toasted almonds (whole)
1 teaspoon lemon zest (finely grated)

edible wafer paper (ostia), enough for 2 layers in a 9 by 13 inch baking sheet - See Tip 1 at bottom of recipe.

Method:

1. Lightly grease just the sides of a 9 by 13 inch baking sheet.

2. Piece together the edible wafer paper (ostia), without overlapping, to fit the bottom of the baking sheet and set aside.

3. In a medium heavy saucepan, mix the granulated sugar and honey over medium heat.

4. Stir over medium heat until the sugar is dissolved, and then cook until it begins to caramalize and the candy thermometer registers 315 degrees F.

5.Remove from the heat.

6. Continue to stir until the temperature drops to 300 F, about 2 minutes.

7. Using an electric food mixer and bowl, add the egg whites until soft peaks form.

8. Add icing sugar and beat until stiff peaks form.

9. With the electric food mixer running, slowly pour the honey mixture into the egg white and sugar mixture. This will cause it to double in volume. Let it stand until the volume returns to normal.

10. Continue beating the mixture until thick.

11. Fold in the almonds and lemon zest.

12. Pour the mixture into prepared baking sheet.

13. Cover with another layer of wafer paper (ostia).

14. Let the torrone cool slightly on a wire rack, about 40 minutes.

15. Divide and cut the torrone into three long strips lengthways.

16. Let the torrone cool completely.

17. Wrap the three individual strips of torrone in waxed paper to store.

18. Makes 3 long pieces which can then be cut into smaller pieces as required.

19. Serve 1/2 inch wide slices with tea or coffee.

TIP:

1. Traditional torrone is sandwiched between two layers of ostia or thin sheets of unleavened wheat bread. Ostia is often called "wafer." It is also known as Edible Rice Paper. You can find Edible Rice Paper online at: CakeArt.us, SugarCraft.com or Sweetdeco.com

2. Torrone keeps in an airtight container in a dry place at cool room temperature for up to two weeks.

3. You can also make torrone with hazelnuts. Use the same quantity as for the almonds.

4. The best way to cut torrone is to place the knife blade on the torrone.

5. Tap it sharply with the other hand.

6. This will give you irregularly shaped chunks of torrone.

To discover more about Italian food visit the Italian Traditional Food webpage