Torrone (Cremona, region Lombardy)

The torrone is a traditional confectionery product for Christmas and New Year. It was invented in the town Cremona (region Lombardia), but it is now a tradition in the whole country.

There are different versions, some of them are covered with chocolate or contain pistachio nuts in addition to, or as a replacement of, hazelnuts and almonds. This recipe is a classical one.

Ingredients

honey 300g

sugar 300 g

water 100 g

baked peeled hazelnuts - 150 g

baked peeled almonds – 150 g

candied fruits – 150 g

3 egg whites, at room temperature

vanillin

grated lemon zest – 2 lemons

Preparation

Cook the honey in a water bath (bain-marie) for about 90 minutes over a gentle fire, stirring continuously with a wooden spoon. The honey will be ready when it solidifies after you pour a drop of it in cold water.

In the meantime cook the sugar together with the water. To make sure that the mixture is ready, pour a bit of it on a saucer: it should solidify forming a crunchy, whitish drop.

Whisk the egg whites until they are firm, add them to the cooked honey, which will become white and foamy. Stir for another 5 minutes by adding the sugar until the mixture becomes harder.

Add the almonds, the candied fruits, the hazelnuts, the grated lemon zest and the vanillin and stir gently until everything is perfectly blended together.

Line a mould with cling film and spoon the mixture into it pressing down to eliminate air bubbles. When you reach the thickness of about 3-4 cm and bang the mould hard on the work surface. Chill for at least half an hour, turn the mould upside down on a chopping board or working surface, peel off the cling film and cut the torrone into smaller pieces.

Wrap them in parchment and then aluminium and keep in a dry place.