TORRONE SARDO
Steps:
- 1. Prepare a small square or rectangular baking dish with a layer of ostia (traditional wafer) cut to size or two layers of parchment cut to size, one long piece covering the dish vertically, another long piece covering it horizontally, so that the sides of the dish will be covered and you can fold the parchment over the top of the torrone while it is setting. 2.For the nuts, it's traditional to use 100% whole peeled almonds, but you can leave them unpeeled or do a mix, substituting a portion of almonds for other nuts or even dried fruit such as figs. Place the nuts on a single layer in a baking tray and toast in oven at 325º F, about 10-15 minutes or until shiny and fragrant. Set aside. 3.Place honey in a large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon. 4. In the meantime, whisk egg whites to stiff peaks in a separate bowl. Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes. The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage - a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately. 5. Add the nuts to the mixture and continue cooking and stirring for 30 minutes. Pour into your prepared baking tin. Fold over the parchment to cover the top and smooth it down, pressing the torrone gently with your hands. If using the more traditional ostia, place another layer of ostia cut to size on top and press gently but firmly. Place in a cool place to set for a couple of hours. 6. When set, cut the torrone into thick slices with a sharp, heavy knife (a little olive oil wiped onto the knife helps). Wrap in parchment or cellophane and tie with pretty string or ribbon for the perfec
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Lulama Maselanga
[email protected]I'm so glad I found this recipe. I've been looking for a good torrone sardo recipe for ages. This one is definitely a keeper!
Lyavala Bulkhan
[email protected]I've never made torrone sardo before, but this recipe made it easy. The instructions were clear and concise, and the results were delicious.
Gracie Rohling
[email protected]This recipe is a great way to use up leftover egg whites. I always have a few egg whites left over after I make cookies or cakes, and this is a great way to use them up.
Benjamin Van George Jr
[email protected]I'm not a huge fan of nougat, but I thought I'd give this recipe a try. I was pleasantly surprised! The torrone sardo was not too sweet and it had a great texture.
Sawera Ajmal
[email protected]This recipe is a bit time-consuming, but it's worth it. The torrone sardo is so delicious and it's a great way to impress your guests.
shaquan
[email protected]I made this recipe for my Italian grandmother and she loved it! She said it was the best torrone sardo she had ever had.
Tori Batton
[email protected]Torrone sardo is one of my favorite Italian desserts. I'm so glad I found this recipe. It's easy to follow and the results are amazing.
Maggie Magubane
[email protected]I love torrone sardo! It's such a unique and flavorful candy. This recipe is a great way to make it at home. I can't wait to try it!
Joy Paul
[email protected]This recipe is a keeper! The torrone sardo was so easy to make and it tasted delicious. I will definitely be making this again for my next party.
Idowu Ebenezer
[email protected]I tried making torrone sardo for the first time last week and it turned out great! The texture was perfect and the flavor was amazing. I will definitely be making this again.
Lawangin KhaNx
[email protected]Torrone sardo is a delicious and traditional Italian nougat candy. I made this recipe for my family and it was a huge hit! The candy is easy to make and can be customized with different flavors and nuts.