World Flavors Cookbook

Torrone

Italy's classic Christmas nougat — honey, sugar, egg whites, and whole almonds or hazelnuts encased in wafer.

Cuisine: Italy

Ingredients

• 300g honey
• 300g sugar
• 3 egg whites
• 400g whole almonds or hazelnuts, toasted
• 1 tsp vanilla
• Wafer paper (ostia) for lining

Instructions

1. Line a tin with wafer paper.
2. Heat honey to 140C. Beat egg whites stiff.
3. Boil sugar to 149C (hard crack).
4. Pour sugar syrup into egg whites slowly, beating.
5. Add honey. Continue beating over low heat 45-60 minutes until very thick.
6. Add warm nuts and vanilla. Press into lined tin.
7. Top with more wafer paper. Weight down to cool.