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How to make the torrone:
Cook the honey in a double boiler for about 1-1/2 hours, stirring constantly.
Cook the sugar and water until it reaches the hard-ball stage. Whip the
egg whites till stiffened and fold them into the honey. When the mixture
is a foamy mass, add the cooked sugar and continue mixing until the
mixture begins to harden. Add the almonds, hazelnuts, candied fruit and
grated peel of two lemons, mixing thoroughly.
Line a mold or a rectangular baking pan, with the thin sheets of unleavened
wafer. Pour in the mixture making an even layer. Top with another wafer,
cover with a wooden board, and weight the board down. Let stand the torrone for half
an hour. Turn the baking pan over onto a board, and break the torrone
into pieces as large as desired. Store at room temperature; torrone
keeps for a long time wrapped in greased paper or aluminum foil.
Recipe courtesy of The Italian Trade Commission.
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