- Prepare the Nuts:
- If using almonds or hazelnuts with skins, blanch them in boiling water for a few minutes, then peel and dry them. If using pre-blanched nuts, skip this step.
- Toast the nuts in a dry skillet over medium heat until lightly browned. Allow them to cool.
- Prepare the Honey Syrup:
- In a saucepan, combine honey and sugar over medium heat. Stir until the sugar dissolves.
- Insert a candy thermometer and cook the syrup until it reaches the “hard ball” stage (around 300°F or 150°C).
- Whip Egg Whites:
- While the syrup is cooking, whip the egg whites with a pinch of salt until stiff peaks form.
- Combine Syrup and Egg Whites:
- Once the syrup is ready, carefully pour it into the whipped egg whites in a slow, steady stream, continuously beating until the mixture becomes fluffy and holds its shape.
- Fold in Nuts and Flavorings:
- Gently fold in the toasted nuts, vanilla extract, and lemon zest until well combined.
- Shape the Confection:
- Line a baking dish with edible rice paper or wafer paper if desired. Alternatively, you can use a parchment-lined dish.
- Pour the nougat mixture into the prepared dish, smoothing the top with a spatula.
- Let it Set:
- Allow the nougat to set at room temperature for several hours or overnight until it becomes firm.
- Cut into Pieces:
- Once set, turn the nougat out onto a cutting board. Using a sharp knife, cut it into small squares or rectangles.
- Wrap (Optional):
- If you didn’t use edible rice paper, you can individually wrap the nougat pieces in parchment paper or plastic wrap.
- Store:
- Store the Italian nut and nougat confections in an airtight container at room temperature.
Enjoy these delicious Italian treats with a cup of espresso or as a delightful holiday treat. The combination of crunchy nuts, sweet honey, and chewy nougat makes for a delightful and traditional confection.