Torrone sardo
Sardinian Nougat

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my sardinian nougat for you to enjoy.

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

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6

Ingredients

Ingredients

  • 4 sheets Edible wafer paper
  • 1 Large egg white
  • Pinch Salt
  • 320g Caster sugar
  • 190g Good quality runny honey
  • 300g Unpeeled almonds

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Feast your eyes on the finest sardinian nougat! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Makes about 30 pieces

  1. Lay 2 sheets of wafer paper, slightly overlapping, on a large tray or baking sheet to form a rectangle measuring 24 x 15cm.
  2. Put the egg white in a large heatproof bowl and add the salt. Whisk using an electric hand whisk on full speed until the whites stand in stiff peaks.
  3. Place the sugar, honey and 2 tablespoons of water in a medium saucepan and heat until it reaches 130°C on a cooking thermometer. Alternatively, if you don’t have a thermometer, to test the temperature take a small teaspoon of the sugar mixture, drop it into a small bowl filled with ice water and leave for 2 seconds. The sugar should form hard but pliable threads that bend before cooling completely and breaking.
  4. Gradually pour the sugar mixture over the egg white and beat immediately with the electric whisk on low speed. Once all the mixture is added, increase the speed and whisk until it almost doubles in volume. Fold in the almonds and immediately pour all the mixture onto the centre of the wafer paper rectangle. Top with the remaining 2 sheets of wafer paper, slightly overlapping them as before.
  5. Using a rolling pin, gently roll over the top sheets of the wafer paper, spreading out the nougat layer beneath evenly until it is about 1cm thick. Leave to cool at room temperature.
  6. Trim the edges of the paper. Cut the nougat into 30 pieces using a sharp knife. To make the cutting easier, dip a sharp knife in hot water.

Once you’re done, simply sit back and enjoy your sardinian nougat and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

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