It just would not be Christmas without those little boxes of torrone; this chewy candy is a tradition in Italian families; every region of Italy claims to make the best. Made from sugar, egg whites, and nuts, it is a symbol of the Italian Christmas season. Here is a recipe for you to try. Ostia are rice papers that you can purchase online at Fante's in Philadelphia. Or call them at 800-878-5557.
8 ounces honey
2 egg whites
1 cup sugar
2 T water
1 pound blanched almonds
1/2 pound hazelnuts
2 teaspoons candied orange peel cut into bits
1 tsp grated lemon zest
Line 2 or 3 6x8 inch loaf pans with the rice papers, cutting them to fit if necessary.
Heat the honey in a double boiler over boiling water and stir for 3 or 4 minutes. Beat the egg whites until soft peaks form and slowly mix into the honey. The mixture will be fluffy and white.
Combine the sugar with 2 tablespoons of water in small pan and let it boil without stirring until it is caramel-colored Add this to the honey, mixing well. Cook until a little of the mixture hardens when dropped into water. Stir in the nuts, peels and zest. Mix quickly before it hardens.
Divide and pour the mixture into the pans to a depth of about 2-inches. Cover the top of each pan with rice papers cut to fit and let the torrone cool for twenty minutes, then cut each into pieces.
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