Torrone

The torrone could have very ancient origins, probably it dates back to the Roman times or before. 116 BC: Varro the Reatino quoted the tasty Cuppedo; this is still the name of Torrone in many areas of Southern Italy. In the twentieth century it began to be sold in the most famous pastry shops, but families used to prepare it since long before. It’s very common in Sicily, Campania, Piedmont, Sardinia, Emilia Romagna and throughout Italy.

Servings: 5 to 10

Preparation time: 2 hours

Resting Time: 1/2 hour

Difficulty: Hard

Price: Medium

Ingredients:

• 23 oz shelled almonds (or hazelnuts)
• 1 cup honey
• 1 1/2 cup sugar
• 1/2 cup water
• 7 oz mixed peels
• 2 grated lemon rind
• 3 egg whites
• 1 tablespoon vanilla extract
• Wafer paper

Preparation:

Prepare the mold: grease with a little almond oil and coat with wafer paper. Peel the almonds if your want and toast them slightly into the oven for 2-3 minutes. Cut the mixed peels and add the grated lemon rind. Cook the honey in a bain marie, stirring with a wooden spoon for about 1 1/2 hours until it reaches about 250 F and a glass consistency. The final hardness of Torrone depends on honey cooking time, so if you want it soft reduce that time. Cook the sugar in a saucepan with cold water until melted. Whip the egg whites until stiff, and add to honey, stirring well for about 5 minutes, always in a water bath. Add also melted sugar. After a few minutes the mixture will begin to harden. It must have a hard consistency but still elastic. Add almonds, mixed peels and finally vanilla. Pour mixture into the mold and cover with wafer paper. Cover the mold with a cutting board and place a weight on top. After about 1/2 hour, remove the cover and cut Torrone into pieces.