Are you ready for a challenge with yourself?
I also want to test myself and prepare with you for the first time (I guarantee it) the almond, or the classic nougat Veneto. It is a dessert that cannot be missing on the Veronese tables during the holidays at the end and at the beginning of the year. The almond, created by the apothecaries of Cologna Veneta in 1852, comes from a long and very delicate process with honey, egg whites and almonds.
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Identity Card of the Recipe
- 491 KCal Calories per serving
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Ingrediants
- 80 g (2 medium) of egg white
- 1 pinch of cinnamon
- q.s. of pods
- 1 Kg of almonds
- 500 g of honey
- 1 pinch of salt
Materials Needed
- Casserole for cooking in a double boiler
- Wooden spoon
- Whisk for egg whites
- Pyrex dish or pan to make the almond paste thicken
- Sheets of glossy food paper
- Bow / ribbon for wrapping
- Chopping board
- Knife
Preparation
The almond is the classic nougat of Cologna Veneta, created by the Apothecaries of the same country around 1852. This dessert, typical of the festivities of the beginning and end of the year, is the result of a long and very delicate process with honey, whipped egg whites and almonds.
- Pour the honey into a double boiler saucepan and mix continuously with the wooden spoon for 30 minutes, preventing the honey from sticking to the bottom of the pot.
- Leave to rest and cool for 30 minutes, removing the saucepan from the heat.
Curiosity
Why heat honey?
During the winter months and with low temperatures, natural honey - with the exception of acacia honey - tends to crystallize. Heating, on the other hand, makes the honey liquid and prevents it from crystallizing.- Whisk an egg white with a pinch of salt until stiff. Slowly and little by little add the egg white to the honey mixture, which in the meantime we will have heated up again. It is important to mix the mixture gently, always from top to bottom, until all the egg white is incorporated. this way for another 30 minutes.
- Leave the mixture to rest for another 30 minutes, away from the heat.
- Toast the almonds in a hot oven at 120-130 ° C for a few minutes. Attention: the almonds must not brown, but only lightly toast and dry.
- Meanwhile, whisk the other egg white with a pinch of salt. Put the honey on the fire again and incorporate the egg white, again slowly (this time the operation will be easier).
- Line a rectangular pan with the waffles.
- When the honey mixture is ready and the egg whites are well blended, add the cinnamon - which gives the almond flavor its characteristic aroma - and, a few at a time, also the toasted almonds.
- Stir for a few minutes: the almonds must be well incorporated into the mixture of honey and egg whites.
- Allow the mixture to cool for 10 minutes and pour the almond (still not hardened and easily moldable) into the container with the wafers.
- Leave to rest in the refrigerator to quickly solidify the almond.
- Remove the almond from the mold and cut the block into small pieces. Wrap each piece on glossy paper for food and close the ends with a ribbon, like a candy.
- It is advisable to keep the almond in the refrigerator.
Alice's comment - PersonalCooker
These little almond bonbons can turn into a nice and precious gift to give to your loved ones during the Christmas period.Nutritional values and Health Comment on the recipe
The Mandorlato - Torrone Veneto is a sweet food typical of the Christmas holidays. It brings a very high energy quantity that derives mainly from lipids (mainly polyunsaturated) and carbohydrates (simple); Almond is NOT a product suitable for low-calorie diet or for that against hyperglycemia (or type 2 diabetes mellitus). The supply of proteins (with a high biological value) is not negligible and the concentration of fibers is good. The average portion of Mandorlato - Torrone Veneto is about 20g (100kcal).
