TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
TORRONE 'MESS'
Provided by Giada De Laurentiis
Categories dessert
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside.
- Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving.
TORRONE WAFER COOKIES
Make and share this Torrone Wafer Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 25m
Yield 36-50 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Roast the almonds in a preheated 375 F oven for approximately 10 minutes (do not burn).
- Melt butter and marshmallows together in a large pot. Once the marshmallows have melted, add the chocolate chips and stir until melted. As soon as the chocolate mixture is melted, stir in the roasted almonds.
- Quickly spread the chocolate mixture on the wafer using a large buttered spoon. Once even, place the second wafer on top. Place something heavy on top of the wafer, and let sit for several hours to set. Cut diagonally into small cookies.
Nutrition Facts : Calories 291.6, Fat 16.1, SaturatedFat 5, Cholesterol 2.5, Sodium 30.9, Carbohydrate 37.6, Fiber 3.4, Sugar 26.5, Protein 5.1
CHOCOLATE TORRONE
This is my grandmother's recipe for the chocolate variation of Torrone. Torrone is a traditional nougat candy with hazel nuts (or almonds, or a combination of both), usually served at Christmas and/or Easter. Please note - the mixture sets up quickly, so work quickly. You may find that lining the loaf pans with waxed paper before adding the wafer to be helpful. Should some of the mixture ooze under the wafer, it could stick to the loaf pan, making it difficult to remove the torrone from the pan for slicing.
Provided by Dee514
Categories Candy
Time 2h
Yield 4-6 8x3inch pieces
Number Of Ingredients 8
Steps:
- *Note:Ostia wafers are very thin sheet-like pieces of unleavened wheat bread.
- Ostia may be found in some Italian deli's, Italian import stores, or candy making supply shops.
- Line two or three 6 x 8-inch loaf pans with wafer, and set aside.
- Place honey on top of a double boiler over boiling water.
- Stir constantly, until honey caramelizes (approx 45 min to 1 hr).
- In a small saucepan, combine 2 Tablespoons water and 1 cup sugar, let mixture boil slowly until caramelized.
- Beat egg whites until stiff.
- Add stiff egg whites to honey a little at a time, mixing well.
- Add caramelized sugar mixture, and mix well.
- Combine cocoa, 2 Tablespoons water and 1 Tablespoon sugar in a small saucepan, and cook until the mixture is creamy.
- Add the cocoa mixture and nuts to the egg white mixture, mixing well.
- Pour the torrone mixture into wafer lined pans (about 2 inches deep).
- Top mixture with another piece of wafer (cut to fit), lightly pressing it onto the surface, making sure there are no air bubbles under the wafer.
- Allow to cool.
- When cool, remove from pans (If using waxed paper under the wafer of the torrone, peel off the waxed paper before slicing).
- Cut each pan into 2 long rectangular pieces.
- Wrap each piece tightly in waxed paper for storage.
- To serve, cut each rectangular piece into 1/4-inch slices.
- Note: The longer torrone is stored, the harder/firmer it gets.
Nutrition Facts : Calories 1363.1, Fat 91.3, SaturatedFat 9.4, Sodium 37.9, Carbohydrate 144.1, Fiber 26.4, Sugar 106.6, Protein 30.5
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- Preheat oven to 350F Lightly spray a loaf pan with cooking spray, then line with parchment paper with long ends. The ends will allow you to lift out the torrone later for slicing.
- Put the nuts on a baking sheet and roast for 15 minutes, giving the pan a shake half way through to redistribute the nuts. Let the nuts cool on the pan.
- Working in 2 batches, wrap the nuts in a clean kitchen towel and rub them all together to remove the skins. Don't worry if some of the skins remain, just get most of them off. Discard the skins.
- Put the chopped chocolate, or chocolate chips, in a large microwave safe bowl and microwave on high for a minute. Stir, and then microwave for an additional 30 seconds. Stir again until all of the chocolate is smooth and glossy. Let the residual heat of the bowl do the final melting. (If for any reason you still have lumps, put the bowl back in the microwave for 15 seconds, until smooth.)
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- In a heat-safe bowl melt over 1 cup (7oz/200g) bittersweet chocolate either over a ban Marie or gently in the microwave.
- Pour roughly ½ (3 ½oz/100g) of the melted chocolate on the sides and the bottom of a 9 x 5 " loaf pan, forming the outer shell of the torrone. Refrigerate for 20 minutes to set.
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