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Christmas recipes - Nougat Candy ~ Christmas Torrone

Ingredients

  • rice papers ~ see cooks note
  • 8 oz honey
  • 2 egg whites
  • 1 cup sugar
  • 2 tbsp water
  • 1 lb blanched almonds
  • ½ lb hazelnuts
  • 2 tspn candied orange peel, cut into bits
  • 1 tspn grated lemon zest
Preparation and Cooking

  1. Line 2 or 3   6"x 8" loaf pans with the rice papers, cutting them to fit if necessary.
  2. 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.
  3. 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.
  4. Divide and pour the mixture into the pans to a depth of about 2". 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.
  5. Cooks note : Rice paper wrappers are ultrathin, brittle, semitransparent, paperlike sheets dried from a dough of rice flour and water, commonly sold in large rounds varying in size from 6½ to 14" (16.5 to 35 cm). They must be softened in water before use. Look for them in well-stocked grocery stores and Asian markets.

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