Pistachio Torrone

Name: Pistachio Torrone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 teaspoons pure almond extract; 1 Tbsp cornstarch plus additional for kneading; 3 larges egg whites; 2 teaspoons orange-flower water; 591 milliliters salted roasted unshelled pistachios; 0 teaspoons salt; 355 milliliters sugar; 118 milliliters water

You can never have too many hor d'oeuvre recipes, so give Pistachio Torrone a try. This gluten free, dairy free, and vegetarian recipe serves 36. One serving contains 83 calories, 2g of protein, and 4g of fat. If you have orange-flower water, salt, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit.

Ingredients you will need

Wafer

Cooking Oil

Equipment you will use

Baking Pan

Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.

Ingredients you will need

Honey

Sugar

Water

Equipment you will use

Pastry Brush

Frying Pan

Pot

Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).

Ingredients you will need

Syrup

Equipment you will use

Kitchen Thermometer

When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks.

Ingredients you will need

Egg Whites

Salt

Equipment you will use

Kitchen Thermometer

Blender

Remove syrup from heat and let stand until bubbles dissipate.

Ingredients you will need

Syrup

With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes.

Ingredients you will need

Syrup

Equipment you will use

Blender

Bowl

Add flower water and almond extract and beat 1 minute more. Stir in pistachios.

Ingredients you will need

Almond Extract

Pistachio Nuts

Water

Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.

Ingredients you will need

Corn Starch

Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit.

Ingredients you will need

Wafer

Equipment you will use

Baking Pan

Let stand at room temperature at least 8 hours.

Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)

Ingredients you will need

Wafer

Wrap