Torrone (Italian Nut and Nougat Confection)

Recipe View Prepare the Pan: Line an 8x11-inch baking dish with plastic wrap, allowing the ends to overhang. Place 1 sheet of wafer paper in the bottom of the lined dish. Keep the roasted almonds and pistachios in a warm place. (Prep time: 15 minutes)

Recipe View Cook the Honey and Sugar: Pour honey into a heavy-bottomed pot. Add 1 cup plus 3 tablespoons of sugar. Cook over low heat, stirring constantly with a spatula, until the mixture transforms from grainy to silky and smooth. (Cook time: 30 minutes)

Recipe View Whip the Egg Whites: In a mixing bowl, whisk the egg whites with a pinch of salt until soft peaks form. (Prep time: 3-4 minutes)

Recipe View Combine Honey Mixture and Egg Whites: Place the pot with the honey mixture back on low heat. Gradually whisk in 1/4 of the whipped egg whites into the honey mixture, then whisk in the remaining egg whites in 3 more batches. (Cook time: 5 minutes)

Recipe View Cook the Nougat: Continue cooking over low heat, stirring constantly with a spatula, until the mixture turns a brighter white and a ribbon of mixture on the surface does not immediately incorporate, about 40 minutes. Test for consistency by adding a few drops of mixture to a small bowl of ice water; it should feel like soft clay. (Cook time: 40 minutes)

Recipe View Add Flavors and Nuts: Whisk in lemon zest and vanilla. Add the warm almonds and pistachios, stirring to incorporate evenly. (Mix time: 5 minutes)

Recipe View Form the Torrone: Transfer the nougat mixture to the prepared baking dish. Smooth the top with a clean, oiled spatula. Top the nougat with the remaining sheet of wafer paper, shiny-side up. Lay plastic wrap over the top and press down evenly, tamping the mixture down gently but firmly. Remove top plastic wrap. (Assembly time: 10 minutes)

Recipe View Cool and Cut: Allow the nougat to sit at room temperature until cool, firm, and ready to cut, 1 to 2 hours. Lift the edges of overhanging plastic wrap to release the nougat from the baking dish. Invert and remove the plastic wrap from the bottom. Trim off the edges if the plastic wrap is hard to remove. Cut the torrone into 1-inch squares using a sharp serrated knife. (Cooling time: 1-2 hours)