Almond Nougat (torrone)

2 sheets (15cm x 20cm) rice paper

3 cups blanched almonds

1/2 cup honey

1 1/3 cups caster sugar

2 tablespoons water

1 egg white

METHOD

Preheat oven to moderate (180 oC). Lightly grease 8cm x 26cm bar pan. Line pan with a strip of baking paper covering base and extending 5cm over the two long sides of the pan. Place one sheet of rice paper in the pan covering the base and extending up the two long sides of the pan.


Spread the almonds in a single layer on an oven tray. Bake in a moderate oven for 10 minutes or until well browned. Transfer to a large heatproof bowl. Meanwhile, combine honey, sugar and the water in a small saucepan then stir over low heat, without boiling, until sugar dissolves. Using a pastry brush, dip in hot water and brush down the sides of the saucepan to dissolve all sugar crystals.


Bring syrup to a boil; boil, uncovered, without stiring, about 10minutes. Remove immediately from heat. Just before syrup is ready, beat egg while in a small heatproof bowl with electric mixer until soft peaks form. Add the hot syrup to the egg white in a thin stream with the electric mixer still on. Beat until all syrup is added.


Transfer egg white mixture to bowl with almonds and stir until combined. Spoon mixture into prepared pan and press firmly. Cut remaining sheet of rice paper to fit the top of the nougat and press lightly. Stand for 2 hours or until cool. When cooled, transfer to an airtight container (Do Not Refrigerate). Cut into 1cm slices.


Makes 25