Torrone is a delicious dessert. Such a delicacy cannot leave anyone indifferent. Having tasted soft nougat with almonds and hazelnuts, you will want to cook it again and again.
It is necessary
- - honey - 180 ml;
- - sugar - 300 g;
- - icing sugar - 30 g;
- - hazelnuts and almonds - 150 g;
- - egg whites - 2 pcs.;
- - corn flour - 30 g.
Instructions
Step 1
Using a small saucepan, mix honey and granulated sugar in it. It is best to use liquid honey for making torrone. Put this mixture on fire, heat, stirring continuously, to about 160 degrees. After removing the formed mass from the stove, let it cool completely.
Step 2
Place the egg whites in an empty bowl and beat well. Then add powdered sugar to the egg mass. Beat the resulting mixture again.
Step 3
Then add honey to the egg-sugar mass, not forgetting to constantly stir the resulting mixture. Beat everything thoroughly until you end up with a mass, the consistency of which is similar to that of a thick paste.
Step 4
After removing the husks from the surface of the almonds and hazelnuts, add them to the bulk. Mix everything as it should. The nuts should be evenly distributed throughout the honey and egg mixture.
Step 5
Pour cornmeal onto your work surface. Place the resulting mass on it and knead it for one minute.
Step 6
Take a baking dish, cover it with parchment paper and brush with oil. Place the nut mass on the prepared form and distribute it so that it lies in an even layer. Bake torrone with almonds and hazelnuts at 180 degrees for 20-25 minutes.
Step 7
When the baked goods have cooled down, cut them into pieces and serve with tea. Torrone with almonds and hazelnuts is ready!
