Torrone (Italian Nut & Nougat Confection) – Great Valentine’s Day Treat!

Ingredients

• 1 cup Light Amber Honey (prefer a lighter amber variety; honey should be liquid at room temperature)
• 1 cup Granulated Sugar (white granulated sugar)
• 2 large Egg Whites (separated from eggs, brought to room temperature)
• 1 pinch Salt (helps stabilize the meringue)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 teaspoon Lemon Zest (zest of one medium lemon, finely grated)
• 1 cup Roasted Peeled Spanish Almonds (lightly toasted, skins removed)
• 1 cup Roasted Pistachios (shelled, lightly salted if desired)
• 0.5 cup Dried Fruit (optional) (e.g., raisins, chopped apricots, or candied orange peel)
• 2 sheets Wafer Paper (Rice Paper) (thin edible paper, shiny side up for finishing)
• 1 sheet Plastic Liner (fits the bottom of the baking dish)
• 1 spray Cooking Oil Spray (light coating for the spatula before spreading)

Instructions

1. Prepare Ingredients

   Gather roasted almonds and pistachios, separate two eggs, place the whites in a mixing bowl, and let them come to room temperature. Grate the zest of one lemon.

   Time: PT15M

2. Warm the Nuts

   Preheat the oven to 200°F (93°C) and spread the almonds and pistachios on a baking sheet. Warm for 5‑7 minutes until just slightly warm, not toasted again.

   Time: PT5M

   Temperature: 200°F

3. Line the Baking Dish

   Place the plastic liner in the bottom of the baking dish. Lay one sheet of wafer paper on the liner, shiny side down.

   Time: PT5M

4. Make the Honey‑Sugar Base

   Combine 1 cup light amber honey and 1 cup granulated sugar in the heavy bottom pot. Cook over low heat, stirring constantly, for 30 minutes until the mixture turns pale and smooth.

   Time: PT30M

   Temperature: low

5. Whip Egg Whites

   Add a pinch of salt to the room‑temperature egg whites. Whisk with a clean whisk (or electric mixer) to soft peaks, the “shaving‑cream” stage.

   Time: PT5M

6. Incorporate Egg Whites

   With the honey‑sugar mixture still on low heat, whisk in the whipped egg whites one spoonful at a time, allowing each addition to disappear before adding the next.

   Time: PT5M

   Temperature: low

7. Cook to the Ribbon Stage

   Continue cooking and stirring the combined mixture for another 40 minutes. Test by lifting the spatula: ribbons should hold for 4‑5 seconds before sinking. A cold‑water drop should feel like firm clay.

   Time: PT40M

   Temperature: low

8. Flavor the Base

   Remove the pot from heat. Stir in 1 tsp vanilla extract, 1 tsp lemon zest, and optional dried fruit.

   Time: PT2M

9. Fold in the Nuts

   Add the warmed almonds and pistachios (and any dried fruit) to the thickened mixture. Fold gently until evenly distributed.

   Time: PT5M

10. Transfer and Press

    Quickly pour the mixture into the prepared baking dish. Using an oiled spatula, spread evenly and press firmly to compact.

    Time: PT5M

11. Add Top Wafer Paper

    Place the second wafer paper sheet on top, shiny side up. Press gently with the spatula; optionally use a meat pounder for an even surface.

    Time: PT2M

12. Cool and Set

    Allow the terrone to cool at room temperature for 1‑2 hours until completely firm.

    Time: PT1H30M

13. Unmold and Cut

    Remove the plastic wrap. Using a long serrated knife, cut the set terrone into uniform squares (or desired shapes).

    Time: PT10M

Nutrition Facts

Calories

260

Protein

4 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g