Torrone

Method

1. 1 Roast the almonds and pistachios at 160 degrees for 10 minutes, then keep them warm; if the nuts cool down, the candy mass will solidify too quickly when mixed.
2. 2 Simmer the honey over low heat for 20 minutes until all the water evaporates and a drop is dropped into cold water, forming a hard solid.
3. 3 Beat the egg whites until fluffy, then pour in the hot honey in a thin stream, beating continuously for 10 minutes.
4. 4 Add sugar and cook to 150 degrees, along with vanilla and grated lemon zest, then quickly mix with the hot roasted nuts.
5. 5 Press a 2 cm thick block of candy between two layers of parchment paper, let it dry for 12 hours, then cut it into bars; if you do this on a humid day, the candy will never harden.

With an appliance

• Air fryer 1 hr

  Replace step 1: roast the almonds and pistachios in an air fryer at 160 degrees for 8 minutes, toss at the 4th minute, and leave them in the warming basket; the honey and sugar cooking steps are still done on the stovetop to control the temperature correctly.