Ingredients
- 2 pieces of rice paper
- 2 ¼ cups whole almonds, blanched and peeled, toasted for 5 minutes
- ½ cup minus 1 tablespoon sugar
- 1 egg white
- ¼ cup wildflower honey
- Salt
- 2 ounces pistachios, shelled
- 1 tsp. vanilla sugar
- Zest of 1 orange
Preparation
Step 1
Preheat the oven to 225 degrees. Line a baking sheet with one sheet of rice paper and set aside. Place the regular sugar and 2 tbs. of water in a small pan, and bring it to 275 degrees on a candy thermometer. In a metal bowl resting over a pan of simmering water, beat the egg white and the honey together with a whisk. While whisking, add a pinch of salt, and slowly pour in the melted sugar right after it reaches 275 degrees. Keep whisking for another 1 ½ minutes and add the hot almonds and pistachios. Raise the heat and begin stirring with a wooden spoon until the mixture becomes compact. Remove from heat, add the vanilla sugar and orange zest. Scrape the mixture onto the rice paper and pat into a rectangular block shape. Cover with the other piece of rice paper and allow it to cool. Before the torrone cools completely, cut into smaller pieces with a very sharp knife.