Cook the honey in a double boiler for about 1-1/2 hours, stirring constantly. Cook the sugar and water until it reaches the hard-ball stage. Whip the egg whites till stiffened and fold them into the honey. When the mixture is a foamy mass, add the cooked sugar and continue mixing until the mixture begins to harden. Add the almonds, hazelnuts, candied fruit and grated peel of two lemons, mixing thoroughly.
Line a mold or a rectangular baking pan, with the thin sheets of unleavened wafer. Pour in the mixture making an even layer. Top with another wafer, cover with a wooden board, and weight the board down. Let stand for half an hour. Turn the baking pan over onto a board, and break the torrone into pieces as large as desired. Store at room temperature; torrone keeps for a long time wrapped in greased paper or aluminum foil. |
 |
