Soft nougat with nuts and dried apricots (Torrone morbido)
4 servings
30 minutes
Soft nougat with nuts and dried apricots, known as Torrone morbido, is a true embodiment of Italian sweet tradition. Its roots run deep in the history of Mediterranean cuisine, where honey and nuts have long served as the basis for festive treats. The taste of torrone is delicate, with the caramel sweetness of honey, a light citrus note of lemon zest, and the crunchy texture of almonds. Dried apricots add a pleasant fruity tartness that balances the overall composition. This dessert is perfect for leisurely tea time or as an elegant addition to a festive table. In Italy, it is often made at Christmas, wrapped in parchment and given to loved ones, creating an atmosphere of warmth and coziness. Torrone not only delights with its flavor but also connects generations by passing down traditions and memories.
1
Prepare a deep baking tray by lining it with wax paper or parchment.
2
Place the honey in a heat-resistant bowl and set it over a water bath.
- Honey: 7 tablespoons
3
Give the honey time to melt, during this time beat the egg whites to stiff peaks.
- Egg white: 2 pieces
4
Add them to warm liquid chalk and stir with a wooden spoon until a homogeneous mass is formed. The mass will be sticky caramel-colored. Continue stirring until it thickens and becomes lighter in color (about 45 minutes).
- Honey: 7 tablespoons
5
Then add nuts, dried apricots, and zest. The bowl is still on a water bath. Continue stirring until it is almost white. It will become harder to stir.
- Roasted almonds: 130 g
- Dried apricots: 80 g
- Lemon zest: 0.5 piece
6
Transfer the mass into a mold, cover the top with baking paper. Leave the tray and the sweet to cool in a dry place for a couple of hours, preferably overnight.
7
After the torrone has set, cut it into long strips with a very sharp knife. Wrap the nougat in parchment and store it in a cool, dry place or in the refrigerator.