Almond, walnut or hazelnut… smooth or covered in chocolate: this is what we call a nougat (or Torrone in Italian). It’s one of Italy’s irresistible desserts!

Ingredients: 5 oz. hazelnuts, 5 oz. almonds, 5 oz. walnuts, 5 oz. water, 9 oz. sugar, 5 oz. honey, 2 egg whites, 1 vanilla pod, pastry wafers.
Toast the nuts on a baking tray for 10 min at 300°F. In a saucepan, add the sugar and water. Stir before putting on the heat. Heat the sugar syrup to 286°F. In another saucepan, mix honey with vanilla and heat until the honey has reached 250°F.
Once the temperature is reached, turn off the heat. Whip egg whites with an electric whisk and pour heated honey and sugar over egg whites. Mix well with a wooden spoon and add the nuts. Mix well, stirring constantly.

Line a plum-cake mold with baking parchment and layout wafers cut to size on the bottom of the cake mold. Pour the mixture on top of the first wafer layer and cover with more wafers—for a thickness of slightly more than 1/2 inch.

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