Torrone

1. 1

   Combine sugar, corn syrup and water in a saucepan.

2. 2

   Cook over medium heat until a candy thermometer temperature registers 260 degrees F.

3. 3

   Meanwhile, in an electric mixer, beat egg whites to form stiff peaks.

4. 4

   When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running.

5. 5

   Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture.

6. 6

   Mix for another 2 minutes, then fold in 1/2 cup of the almonds.

7. 7

   Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour.

8. 8

   Top with remaining almonds and additional candied fruit.

9. 9

   Let sit overnight, then cut into serving pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.