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TORRONE: CHRISTMAS ITALIAN NOUGAT

What’s better than a nice piece of nougat to end the Christmas lunches and dinners with dignity?


Nougat is in fact one of those Christmas sweets that is never missing from our tables.

The versions seem to be endless, but white nougat are the one versions that are really inevitable on any Christmas menu.

TORRONE

CHRISTMAS ITALIAN NOUGAT
Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert, Italian Cookies
Servings 35 pieces

Ingredients
  

  • 1/3 cup Cornstarch
  • 3 Egg Whites
  • 1 cup Honey
  • 3 cups Granulated Sugar
  • 1/2 cup Confectioner's Sugar
  • 2 cups Whole Almonds, Pistachios, or Hazelnuts

Instructions
 

  • Line a 9 x 13-inch pan with parchment paper.
  • Sprinkle a cutting board with cornstarch.
  • In a medium saucepan, combine honey and granulated sugar and put over medium heat.
  • When a candy thermometer registers 315 degrees F/157 degrees C, remove pan from heat.
  • Put egg whites in a mixer fitted with the paddle attachment. Start mixer on medium.
  • When egg whites are stiff add icing sugar, scraping down the sides.
  • When the honey mixture temperature has gone down to 300 degrees F/150 degrees C, pour honey into egg whites while mixer is running.
  • Increase speed to high until mixture thickens, about 2 minutes.
  • Fold in nuts with a rubber spatula or wooden spoon.
  • Scrape mixture onto cutting board with cornstarch.
  • Knead for about 4 minutes. Press mixture evenly into pan.
  • Cover with another piece of parchment and let cool.
  • Cut into 36 squares with a hot knife.
Keyword italian cookies, italian dessert
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