Title: Torrone Sardo
Categories: Candy, Italian
Yield: 10 Servings
1/2 lb Nuts; such as whole almonds
1/2 lb Honey
2 Egg whites
Prepare a small square or rectangular baking dish with a layer of
ostia (traditional wafer) cut to size or two layers of parchment cut
to size, one long piece covering the dish vertically, another long
piece covering it horizontally, so that the sides of the dish will be
covered and you can fold the parchment over the top of the torrone
while it is setting.
For the nuts, it's traditional to use whole peeled almonds, but you
can leave them unpeeled or do a mix, substituting a portion of
almonds for other nuts or even dried fruit such as figs. Place the
nuts on a single layer in a baking tray and toast in oven at 325°F
for 10 to 15 minutes or until shiny and fragrant. Set aside.
Place honey in a large bowl over a saucepan of water (bain marie) on
lowest heat. Make sure the bowl is not touching the water. Heat honey
until it melts, stirring occasionally with a wooden spoon.
In the meantime, whisk egg whites to stiff peaks in a separate bowl.
Add the whites to the bowl of honey, stirring with a wooden spoon to
incorporate. It should turn into a caramel-coloured cream. Keep
cooking, stirring slowly but continuously over gentle heat for 45
minutes. The mixture should thicken and become pale. A small test
should determine that your torrone is at a good stage--a drop of the
mixture in a glass of water should solidify into a soft ball, not
dissolve immediately.
Add the nuts to the mixture and continue cooking and stirring for 30
minutes. Pour into your prepared baking tin. Fold over the parchment
to cover the top and smooth it down, pressing the torrone gently with
your hands. If using the more traditional ostia, place another layer
of ostia cut to size on top and press gently but firmly. Place in a
cool place to set for a couple of hours.
When set, cut the torrone into thick slices with a sharp, heavy knife
(a little olive oil wiped onto the knife helps). Wrap in parchment or
cellophane and tie with pretty string or ribbon for the perfect
homemade holiday gift. Keeps very well wrapped in parchment or
cellophane and stored somewhere cool.
