Chocolate Almond Torrone Recipe

 Chocolate Almond Torrone Recipe

Chocolate Almond Torrone Recipe

The name of this cookie that is log-shaped is usually translated as nougat, but this is a reference to its nutty flavor rather than its texture. Serve this Italian specialty in thin slices. The mixture can be shaped into a simple round roll instead of the triangular shape, if you prefer.

Ingredients: (Makes 20)

• 115 g/4 oz plain (semisweet) chocolate, chopped
• 50 g/2 oz/4 tablespoons unsalted (sweet) butter
• 1 egg white
• 115 g/4 oz/generous ½ cup caster (superfine) sugar
• 50 g/2 oz/½ cup ground almonds
• 75 g/3 oz/¾ cup chopped toasted almonds
• 75 ml/5 tablespoons chopped candied peel

For the coating:

• 175 g/6 oz white chocolate, chopped
• 25 g/1 oz/2 tablespoons unsalted (sweet) butter
• 115 g/4 oz/1 cup flaked (sliced) almonds, toasted

Method:

Melt the chocolate with the butter in a heatproof bowl set over a pan of hot water, stirring until the mixture is smooth. In a clean, grease-free bowl, whisk the egg white with the sugar until stiff. Gradually beat in the melted chocolate, then stir in the ground almonds, chopped toasted almonds and candied peel.

 

Tip the mixture on to a large sheet of baking parchment and using your hands, shape it into a thick roll.

As the mixture cools, use the baking parchment to press the roll firmly into a triangular shape. Twist the baking parchment over the triangular roll and chill in the refrigerator until completely set.

 

To make the coating, melt the white chocolate with the butter in a heatproof bowl set over a pan of hot water. Unwrap the chocolate roll and spread the white chocolate quickly over the surface. Press the almonds in a thin even coating over the chocolate, working quickly. Chill again until firm, then cut the torrone into thin slices to serve.