If many colorful "Panettone" and "Torrone" packages have started taking their place in Italian shops you understand that Christmas is around the corner.
Panettone, although its look recalls more of a cake, is in fact a sweet kind of bread loaf. It has many versions such as those with raisins, dried fruits or chocolate. As soon as I find a satisfying panettone recipe I am going to share it with you guys.
Below you will see our two store-bought panettone, one is with pineapple and the other instead is with chocolate.
Well.. let's come back to our main topic here, which is Torrone.
When we talk about Torrone or Nougat, we can mention mainly two types: White and Chocolate.
They also have many hard or softer subtypes made with varying nuts and dried fruits.
Your delicious homemade Torrone confections, with the help of a simple transparent packaging and ribbon, could make some great and also very pretty Christmas gifts.
Today I am sharing the recipe for White Torrone with nuts. The chocolate version, which you see in the photos, will be the next recipe to share.
With the ingredients below I prepared 3 Torrone, each was 6 x 25 cm about.
1 egg white
400 g honey
Contents of Torrone:
200 g toasted nuts and dried fruits of your choice*(1)
Optional: 50 g white chocolate*(2)
Confectionary rice paper or "host" sheets aka ostia in Italian, or 100 g white chocolate*(3)
(1) To be precise, I used 60 g of almonds, 60 g of pistachios, 60 g of peanuts and 30 g of dried cranberry & blueberry mixture.
(2) We prefer soft torrone so I added 50 g of white chocolate together with nuts to make it chewy.
(3) I couldn't find any rice paper around here. I had to order online and I didn't have time to wait for to be delivered. You need rice paper or ostia for such confectionery recipes so that it wouldn't stick to your hands while eating. Domenico, my brother in law, gave me the greatest idea. Thanks to his suggestion I coated my white torrone with a thin layer of melted white chocolate. This way I prevented stickiness issue and added also a delicate chocolate touch to the formula.
- Beat egg white for 2 seconds on Speed 2.
- Add honey. Insert the Butterfly. Cook for 60 minutes at 100ºC on Speed 2, with MC off.
- Remove the Butterfly. Immediately add broken pieces of chocolate, toasted nuts and dried fruits. Stir in with Spatula.
- Place a piece of baking paper on worktop. Place rice paper over baking paper if you have any. Spoon torrone mixture over. (I added a some extra nuts and fruits on the top)
- Place another piece of rice paper on top if you have any. Cover with another piece of baking paper. Roll out with a rolling pin into a rectangular shape. (I rolled mine approximately about 18 x 26 cm. I didn't use rice paper. If you will be using it, you may need to consider the size of your rice paper before rolling out your torrone)
- With a sharp knife cut it lengthwise into 3 pieces. Trim the edges if you wish.
- If you are not using rice paper proceed as follows: Chop 50 g of white chocolate for 5 seconds on Speed 7. Clean down the sides with Spatula. Melt it for a few minutes at 50ºC on Speed 2-3. Coat torrone on the top with melted chocolate. Refrigerate it until it sets.
- After it sets, melt other 50 g of chocolate as explained before, coat the bottom of torrone. Store in the refrigerator.
- Serve them at room temperature.
Adapted with a few modifications from this recipe in Thermomix Australia we site. Many thanks to JJJJEdwards for sharing.