Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenItalian - Dessert - Italian Christmas Nougat (torrone)
Famous Authors (View All Authors)
Italian - Dessert -  Italian Christmas Nougat (torrone) Post by :Orian Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2412

Click below to download : Italian - Dessert - Italian Christmas Nougat (torrone) (Format : PDF)

Italian - Dessert - Italian Christmas Nougat (torrone)

1 c honey
2 egg whites
1 c sugar
2 tb water
1 lb almonds, shelled and blanched
1/2 lb hazelnuts, shelled and lightly toasted
1 ts candied orange peel, minced
1/2 ts grated lemon rind


Place the honey in top of double boiler over boiling water for 1 to 1-1/2 hours, until honey is caramelized. Stir the honey frequently. Beat egg whites until stiff. Slowly add to honey, mixing well. The mixture will be foamy white. Combine sugar with 2 tablespoons of water in small saucepan and let boil, without stirring, until caramelized. Add caramelized sugar to honey mixture a little at a time, mixing well. Cook mixture a little longer until it reaches the hard ball stage. (A small drop turns hard when placed in a cup of cold water.) Add nuts, candied orange peel and grated lemon rind. Mix well and quickly before it hardens.

Immediately pour mixture two inches deep into two or three (depending on size) loaf pans lined with parchment paper. Let cool 20 minutes. Remove from pans and cut each slab into rectangular bars. You may make one cut lengthwise down the center forming two torrone rectangles or slice crosswise to make five or six smaller torrone bars.

Wrap each bar in aluminum foil or waxed paper and store at room temperature in an airtight container. It keeps for a long time if wrapped well.

To serve, cut the torrone bar into 1/4 inch to 1/2 inch thin slices. Serve with coffee or tea following a holiday meal.

Note: Traditional torrone is sandwiched between two pieces of ostia or thin sheets of unleavened
wheat bread. Ostia is often called "wafer." I've omitted this ingredient in the recipe, as it's hard-to-find. The torrone I made was fine without it. But, if you can find "wafer" or ostia at an Italian market, you may want to use it. In that case, you would place a sheet of wafer on the bottom of each loaf pan before pouring torrone mixture. Then top the torrone with another sheet of wafer.

Recipe adapted from The Talisman Italian Cook Book by Ada Boni. Buon Natale!
If you like this book please share to your friends :
NEXT BOOKS

Italian - Italian Cookies Italian - Italian Cookies

Italian - Italian Cookies
3 cups all purpose flour 3 eggs 3 teaspoons baking powder 1/2 cup white sugar 2 teaspoons vanilla extract (I use Anise) 1/2 cup butter or margarine softened Preheat oven to 350 degrees. Grease cookie sheet. Cream butter, add in eggs, sugar and vanilla. In another bowl, stir the flour and baking powder together.Add flour mixture to butter mixture. If batter is dry, add drops of milk. Use hand to shape dough into rope about 6 inches long, shape into pretzel shapes, or can be shaped in a ball. Place on cookie sheet and bake 8 to 10 minutes.
PREVIOUS BOOKS

Italian - Italian Brownies Italian - Italian Brownies

Italian - Italian Brownies
9 cups of flour 1 cup dark brown sugar 1 cup cold coffee 2 teaspoons of cinnamon 2 teaspoons of clove 2 teaspoons of nutmeg 2 cups of oil 4 eggs 2 teaspoons of baking soda 1 cup raisins 1 cup walnuts Chocolate chips Preheat oven to 350° F.Mix all of the ingredients into a large bowl (mixture will be oily). Pat hands with flour and roll small balls. Bake on an ungreased cookie sheet at 350º F for 8-10 minutes. Cool then frost. Frosting for Brownies: Confectioners sugar Chocolate syrup or Hershey's cocoa Milk Mix powdered
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT