Ingredients
Rice papers
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
Directions
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.
This recipe is featured on Season 14 - Episode 1424.
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