Italian Nut and Nougat Confection Recipe:





1 tbsp lemon zest




2 large egg whites




1 1/3 cups honey




1 pinch of salt




1/4 tsp vanilla extract




1 3/16 cup white sugar




3 cups roasted almonds




1 cup roasted pistachios




2 (8×10-inch) sheets wafer paper










Preheat the oven to 350°F (175°C).




In a large bowl, beat the egg whites until stiff peaks form.




In a saucepan, heat the honey over medium heat until it reaches 240°F (115°C) on a candy thermometer.





Gradually pour the hot honey into the egg whites, whisking constantly until well combined.




Stir in the lemon zest, salt, vanilla extract, and sugar.




Fold in the roasted almonds and pistachios until evenly distributed.




Spread the mixture onto the wafer paper, covering it evenly and pressing it down firmly.




Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.




Allow to cool completely before cutting into pieces and serving.




Enjoy your

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