Feel free to switch up the flavorings. I loved the almonds and apricots together, but pistachios and dried cherries with orange zest would be a delicious (and festive!) combination.
Ingredients
⅔ c. Honey
2 Egg Whites
1 c. Roasted Almonds
½ c. Sliced Dried Apricots
zest of ½ Lemon
Instructions
Prepare the baking dish to hold the torrone while it sets. Use a loaf pan for thicker bars of candy, a square baking dish for thinner pieces. Line the pan with parchment or waxed paper, allowing enough extra to hang over the sides and fold over the top of the torrone.
Place the honey in a medium heatproof bowl and set over a saucepan of simmering water. Let the honey melt and become very liquid while you whip the egg whites.
Using an electric mixer, whip the egg whites until stiff peaks form. Add the whipped whites to the warm honey and stir with a wooden spoon until the 2 ingredients are well-incorporated. The mixture will be loose and caramel colored at this point. Keep stirring until the mixture begins to thicken and the color lightens, about 45 minutes.
Add the almonds, apricots, and lemon zest to the egg white and honey mixture and continue to cook, stirring slowly, until it is almost white in color and becomes difficult to stir, another 30 minutes. Scrape the mixture into the prepared pan and fold the paper up over the top of the torrone. Allow the candy to set in a cool, dry place for a few hours or overnight.
After the torrone has set, cut it into long bars or bit-sized pieces, using a very sharp knife. Coating the knife with kitchen spray will help you get a nice, clean cut. Wrap the torrone in waxed paper and store in a cool, dry place or in the refrigerator.
Recipe by strawberryplum at http://www.strawberryplum.com/apricot-almond-torrone-morbido/