Thursday, June 07, 2001


i haven't forgotten about the torrone! i have recipes for two kinds: one, the traditional cooked nougat; the other, a simplified version that isn't cooked, but merely molded and chilled. . .

here's the traditional version first. it's not as difficult as it seems, since you can just attach a $7 candy thermometer to the side of the pot containing the honey and stir a bit every 5 or 10 mins. (or use your microwave!) most candy thermometers have a line indicating "hard ball" stage, which makes it much easier. i want to warn you though that honey in excess of 300 degrees can really give you a bad burn! so be careful handling the hot honey for your own safety. the recipe takes some time, but very little actual work. just stir the honey 10 times, beat the egg whites, melt the chocolate into the sugar syrup. . .most of it is, as usual, the waiting!

1-1/4 lb (18 oz. by weight) hazelnuts (traditional, but you can use your favorite unsalted nut, such as silvered almonds, small shelled pistachios, etc.)
9 oz honey
1 cup (4 oz) sugar
9 oz semisweet chocolate coarsely chopped
2 egg whites, beaten stiff
paper-thin cardboard wafer sheets, baking parchment, or nonstick cookie pans sprayed lightly with cooking spray

cook the honey in a double boiler or microwave, stirring often with a wooden spoon, until it reaches the hardball state (more than 1 hour). you'll need a candy thermometer to tell you for best results. meanwhile, place the nuts on a cookie sheet and toast in a 325 degree oven for 5-10 mins, stirring two or three times, just until you can smell them. if you like, remove the skins by rolling the warm nuts in a fluffy towel and kinda of "scrubbing" them.

dissolve 3 tbsp of sugar in 3 tbsp water and cook over low heat until it thickens, or again, use your microwave. add the chocolate to the syrup, stir and cook until creamy. set aside and keep hot. dissolve the remaining sugar in a little water and caramelize it. be careful, because the sugar will brown quickly and continue to darken as it cools. it's possible to get it so brown that it will burn even after you've taken it off the heat.

whip the egg whites in a stand mixer on speed 7 with the wire beater until stiff. you might want to add a pinch of cream of tartar. when the honey has reached the hard-ball stage, slowly add the egg whites to the honey and stir to obtain a soft white cream. immediately add the caramelized sugar and the chocolate mixture.

fold to combine and add the hazelnuts. arrange the wafer sheets or parchment paper on a board or counter; you can also use a nonstick cookie sheet. using a spatula dipped in water, spread the mixture on the wafers in a layer about 1 inch thick and let it cool for 15-20 minutes. with a sharp knife, cut the nougat as desired. cool completely and wrap each piece in foil. store in a cool place.

these keep forever and are great to serve guests with coffee as an alternative to biscotti.

posted by fortune | 11:33 AM | top | link to this | email this: | | | 0 comments