Pistachio Torrone
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
68
Spice
60
Sweetness
35
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit
2
Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water
3
Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage)
4
When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks
5
Remove syrup from heat and let stand until bubbles dissipate
6
With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl
7
Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes
8
Add flower water and almond extract and beat 1 minute more
9
Stir in pistachios
10
Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch
11
Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit
12
Let stand at room temperature at least 8 hours
13
Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board
14
Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips
15
Wrap each torrone strip in parchment paper
16
(If desired, cut each strip into 2-inch rectangles
17
) Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit
18
Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water
19
Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage)
20
When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks
21
Remove syrup from heat and let stand until bubbles dissipate
22
With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl
23
Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes
24
Add flower water and almond extract and beat 1 minute more
25
Stir in pistachios
26
Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch
27
Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit
28
Let stand at room temperature at least 8 hours
29
Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board
30
Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips
31
Wrap each torrone strip in parchment paper
32
(If desired, cut each strip into 2-inch rectangles)