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  • Torrone
    Recipe contributed by Nicolas Laflamme
    • Rice paper
    • 1 pound blanched almonds
    • 8 ounces honey
    • 1/2 pound hazelnuts
    • 2 egg whites
    • 1 cup sugar
    • 2 tablespoons water
    Warm up the honey in a double boiler for 5 minutes. Beat the egg whites to the point of soft peaks, and fold it into the honey. In a separate pan, mix the sugar and water and bring it to a boil without stirring. It should turn caramel in color. Mix this into the honey. Cool it until slightly thick and then add in remaining ingredients. Line 3 6x8 pans with rice paper. Divide the mixture amongst the pans, pouring to a 2" depth. Cover with rice paper and let set for 20 minutes. Makes 10 servings.

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