Today we go to Italy.... Torrone and Biscotti!!

Ok, so next time i go shopping im going to have to remember to check the net first and make sure the ingredients im scouring the shops for are actually available in the UK!! After fruitless hours of search yesterday for Corn Syrup i came home to do an online search only to find out its American and not available here! pah! Anyways, after a little tweaking and making of a similar sugar/water mix it was suggested i use Golden Syrup and it seems to have worked ok. Its made the Torrone a slightly darker than stark white its meant to be and i dont have anything to compare it against as far as concistency but it certainly looks yummy so far!! I have to wait until 7pm before i can cut it (8 hours in the tin to set!) so i will be back later with the results and the finished Cranberry and Pistachio Biscotti!

For now here is the recipe for..

Christmas Torrone!

Ingredients:

1 1/2 cups golden syrup/clear honey/ corn syrup
1 1/2 cups granulated sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water or orange extract
3/4 teaspoon almond extract
2 1/2 cups nuts, candied fruit, or both

1 tablespoon cornflour for dusting down the kneeding board

Method:

1. Oil an 8×8 metal baking pan. Line the bottom and sides with either parchment paper or, preferably, edible wafer paper. If you are using parchment paper, lightly oil the paper as well.

2. In a large heavy pot over low heat, heat the golden syrup, sugar and water, stirring constantly until the sugar has dissolved.

3. Increase the heat to medium and bring the mixture to a boil. As sugar crystals form on the sides of the pan, dip a pastry brush in cold water, and brush them down the sides of the pan.

4. Put the candy thermometer into the hot syrup. Continue boiling until the syrup is 310 degrees F. Remove from heat and let stand for a few minutes until the bubbling subsides.

5. Meanwhile, beat the egg whites with the salt to soft peaks in a stand mixer.

6. Turn the mixer to low, and slowly pour the hot syrup down the side of the mixing bowl. Then increase the speed to high and beat until the mixture has cooled significantly; it should be just warm. This will take about 20 minutes. (it will rise right up to the top of the bowl but will subside before spilling over!)

7. Add the flavorings and beat another minute. Stir in the nuts and/or candied fruit.

8. Sprinkle a cutting board (preferrably something like marble) with the cornstarch. Scrape the torrone out onto the board. Dust your hands with cornstarch and knead the torrone several times.

9. Press the torrone into the prepared baking pan, evening out the surface as best you can. Let stand for 8 hours.

I still need to do this next stage so will be back later to post pics and the instructions etc on how to make the biscotti :)

10. Turn the torrone out onto the cutting board. Trim into desired shapes and lengths and wrap into cut pieces of parchment or wax paper.

....to be continued.... ;)