"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Torrone Nougat GF Recipe

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This recipe for Torrone Nougat GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucille Tupin
Added: Friday, December 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 oz honey
3 oz sugar
3 egg whites
1 lb shelled almonds
1 c shelled hazelnuts, lightly toasted
3 oz candied orange and citron, or
1 1/2 oz pistachio nuts
2 lemons
large wafer sheets
6 tbsp water

Directions:
Directions:
Cook the honey in a double boiler for about 1-1/2 hrs,stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit and grated peel of 2 lemons, mixing thoroughly.
Line a mold or a rectangular baking pan, with the thin sheets of unleavened wafer. Pour in the mixture making an even layer. Top with another wafer, cover with a wooden board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil.

Personal Notes:
Personal Notes:
When we went to Denver to visit relatives, we had these nougats.

 

 

 

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