Torrone Classic Almond And Honey Nougat

Instructions

1. Begin by toasting the almonds in a dry skillet over medium heat. Stir occasionally until the nuts are fragrant and lightly browned. Remove from heat and roughly chop the almonds. Set aside.

2. In a medium saucepan, combine the honey and sugar over low heat. Stir until the sugar has completely dissolved, and the mixture reaches 280°F (138°C) on a candy thermometer.

3. While the honey and sugar are cooking, use a stand mixer to whisk the egg whites until stiff peaks form.

4. Once the honey-sugar mixture has reached the desired temperature, gradually pour it in a thin stream into the whipped egg whites, while continuing to mix on a low speed.

5. Increase the speed to high and beat the mixture until it becomes thick and glossy.

6. Add the chopped almonds and lemon zest to the nougat mixture. Stir gently until well combined.

7. Line a baking dish with edible rice paper, if using, ensuring the paper covers the entire bottom of the dish.

8. Pour the nougat mixture into the prepared dish, smoothing the top with a spatula.

9. Allow the Torrone to cool and set at room temperature for at least 4-6 hours, or preferably overnight.

10. Once set, use a sharp knife to cut the Torrone into individual bars or squares.

11. Wrap each piece in edible rice paper for a traditional touch or simply place them in a decorative container for serving.