Ingredients
Scale
- edible wafer paper
- 3 extra large egg whites
- 500 g fruit sugar
- 500 g white honey
- 2 packages vanilla powder
- (see page 11)
- 6 cups (1500 mL, 900 g)
- whole almonds
- (roasted, skins on)
- 3 ⅓ cups (830 mL, 500 g)
- whole hazelnuts
- (roasted, skins off)
- 2 Tbsp (30 mL) almond or
- hazelnut flavoured liqueur
- (optional)
Instructions
- Line a 9-inch by 15-inch pan, at least 1-inch deep, with parchment
- paper so that it is a tight fi t on the bottom and sides with a slight
- overhang on all sides. On top of the parchment paper, place edible
- wafer paper to fi t the exact dimensions of the pan. Overlap edges
- slightly if using more than one piece.
- In a large bowl with an electric mixer, beat the egg whites for about 10
- minutes until very stiff peaks form. Add ⅓ of the sugar at a time and
- continue to beat between additions until sugar is dissolved. Beat for
- at least 2 minutes. Add the honey and vanilla powder. Combine first
- with a wooden spoon and then beat with an electric mixer until well
- mixed. At this point the mixture should be very shiny.
- Transfer to a large heavy-bottom pot. Start cooking over medium
- heat and once it starts to bubble reduce to low heat and cook, stirring
- constantly, for 30 minutes. Use a wooden spoon to stir as a spatula
- will not be strong enough. After 30 minutes the mixture is very smooth
- and glossy and becomes fragrant.
- Add the almonds and hazelnuts and cook while stirring continuously
- for another 45-60 minutes. The mixture should come away from the
- sides of the pan to form one big ball and will turn ivory in colour. You
- will notice the mixture moves as one. It should be tacky and sticky like
- toffee. If using liqueur, add it during the last 10 minutes of cooking.
- Working quickly, and using lightly buttered large stainless steel
- spoons, spread the mixture onto the wafer paper lined pan. Smooth
- and even out the surface then cover with a layer of wafer paper. Place
- a piece of parchment paper on top and use a rolling pin to smooth out
- the surface. Place a clean tea towel over the parchment paper and
- place a similar size pan on top with a heavy weight on it that is evenly
- distributed such as a case of water or a bag of flour. Let cool like
- this for about an hour. Remove the weight, tea towel, and parchment
- paper and with a large sharp knife cut into equal strips.
- You can use amber honey but the torrone will be darker in colour. Once prepared and cut
- into strips, torrone can be stored in the freezer for quite a long period. Wrap it in parchment
- paper, then foil wrap and place in food safe freezer bags.
