Torrone

Method

Line a 20cm square tin with rice paper. Whisk egg whites to stiff peaks in a large bowl. Gently warm honey and sugar together in a heavy-bottomed pan to 150C, stirring occasionally, then pour slowly onto the egg whites whilst whisking continuously until the mixture becomes thick and pale, which takes approximately 10 minutes. Fold in the toasted almonds, hazelnuts, candied orange peel and vanilla extract carefully. Pour the mixture into the prepared tin, smooth the surface with a wet spatula, and cover with another sheet of rice paper. Leave to set overnight or for at least 8 hours at room temperature. Turn out onto a board, cut into 16 pieces with a hot oiled knife, and dust lightly with icing sugar.