Ingredients
- Edible wafer paper, enough for 2 layers in a 9 by 13-inch baking pan
- 3 cups granulated sugar
- 1 cup honey
- 3 large egg whites
- 1/2 cup confectioners' sugar
- 2 cups toasted almond slivers
- 1 teaspoon finely grated lemon zest
Directions
Lightly grease just the sides of a 9 by 13-inch baking sheet. Piece together the wafer paper, without overlapping, to fit the bottom of the pan and set aside.
In a medium saucepan, combine the granulated sugar and honey over medium heat. Cook, stirring occasionally, until it reaches the hard crack stage and a candy thermometer registers 315 degrees F. Remove from the heat and stir until the temperature drops to 300 degrees F, 1 to 2 minutes.
Meanwhile, in the bowl of an electric mixer, beat the egg whites until soft peaks form. Add confectioners' sugar and beat until stiff peaks form. With the mixer running, slowly pour the honey mixture into the meringue. This will cause the meringue to double in volume; let stand until the volume returns to normal. Continue beating the mixture until thick. Fold in the almonds and lemon zest.
Pour the mixture into prepared pan and cover with another layer of wafer paper. Let cool slightly on a wire rack. Remove from the pan and cut with scissors into rectangular bars. Let cool completely.
Serve 1/2-inch thick slices with coffee or tea. (Store in airtight container, with parchment paper between layers. Will keep for up to 2 weeks.)
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By barrem01
on December 14, 2012
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I've made this twice. The first time, I burned the honey just a bit. The second time, I started the sugar off low and stirred a lot until the sugar mixture melted. Both times, the finished torrone was a soft consistency, like clay. In both cases, the residual sugar/honey mixture in the pot cooled to a hard candy, so it wasn't that I didn't cook the sugar long enough. Perhaps I allowed the mixer to run too long after adding sugar mixture to the meringue? Frequently coating hands with cornstarch made it easier to handle, and I wound up making a lightly spiced cornstarch/cinnamon/nutmeg concoction to dust the finished torrone with. It really keeps it from being too sticky.
By kell09
on January 19, 2012
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This wasn't difficult to make at all, yet it was impossible to find wafer or rice paper in my area. I substituted two thin layers of phyllo and it worked well. Additionally, a tablespoon of lemon juice while cooking the honey/sugar added another citrus note. After cooling for an hour in pan, I chilled in fridge for 20 minutes before slicing.
By kymmorrissey_12...
Indian Hills, 44
on December 05, 2010
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I am not unfamiliar to making candy so this recipe did not seem difficult. The candy is really sweet but so is the Torrone that you buy. It turned out like the soft nougat but was not runny like some of the other people who rated the recipe stated. I toasted my almonds and chopped them rather than using the slivered variety. I also used corn starch on my hands to handle it once it was done. I don't think I would attempt this without a heavy duty stand type mixer. I would definitely make this again and experiment by using a small amount of vanilla or Fiori Di Sicillia flavoring in the eggwhite mixture along with the powdered sugar. As others have said - store with parchment paper between the layers.
Read all 8 reviews