Torrone Sardo (Sardinian Nougat)

Serves 10

½ pound nuts, such as whole almonds

½ pound honey

2 egg whites

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.

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 to 15 minutes or until shiny and fragrant. Set aside.

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.

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer