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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Torrone Nougat GF Recipe

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This recipe for Torrone Nougat GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 oz honey
3 oz sugar
3 egg whites
1 lb shelled almonds
1 c shelled hazelnuts, lightly toasted
3 oz candied orange and citron, or
1 1/2 oz pistachio nuts
2 lemons
large wafer sheets
6 tbsp water
Directions:
Directions:
Cook the honey in a double boiler for about 1-1/2 hrs,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 is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit and grated peel of 2 lemons, mixing thoroughly.
Line a mold or a rectangular baking pan, with the thin sheets of unleavened wafer. Pour in the mixture making an even layer. Top with another wafer, cover with a wooden board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil.
Personal Notes:
Personal Notes:
When we went to Denver to visit relatives, we had these nougats.

 

 

 

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