好久沒吃pan cake 了,
一年一度的pan cake day又在忘記中度過.
1 cup, 3 oz. honey ,
1 cup, 3 oz. sugar ,
3 egg whites ,
1 lb. shelled almonds ,
1 cup shelled hazelnuts , (lightly toasted) ,
3 oz. candied orange and , citron, or 1 1/2 oz. pistachios , 2 lemons
large wafer sheets ,
6 Tbs. water
Cook the honey in a double boiler for about 1 1/2 hours, stirring constantly.
Cook the sugar and water until it reaches the hard-ball stage.
Whip the egg whites till stiffened and fold them into the honey.
When the mixture becomes a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden.
Add the almonds and the hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly.
Line a mold or a rectangular baking pan with the thin sheets of unlevened wafer.
Pour in the mixture making an even layer, top with another wafer, cover with a wooden board and weight the board down.
Let stand for half an hour, turn the baking pan over onto a cutting board, and divide the torrone in pieces as large as desired and keep at room temperature.
Torrone may keep for a long time if it is wrapped in oiled paper or tin foil
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Prep Time: 1 hour
Yield: 4 to 6 servings
1 egg white
2 cups powdered sugar
1 teaspoon liquid glucose
2 tablespoons honey
2 tablespoons water
2 ounces sliced, peeled almonds, toasted
Line the sides and base of a 4 by 6-inch baking pan with rice paper. Whisk the egg white in a heatproof bowl until stiff.
Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 275 degrees F on a candy thermometer, about 3 to 5 minutes. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Stir in the almonds, and spread the mixture over the rice paper in the prepared pan, pressing it down well. Cover with another layer of rice paper, and place a light weight evenly over the top. Leave nougat until cold, and then cut into squares, wrap in waxed paper, and store in an airtight container.