For now here is the recipe for..
1 1/2 cups golden syrup/clear honey/ corn syrup
1 1/2 cups granulated sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water or orange extract
3/4 teaspoon almond extract
2 1/2 cups nuts, candied fruit, or both
1 tablespoon cornflour for dusting down the kneeding board
1. Oil an 8×8 metal baking pan. Line the bottom and sides with either parchment paper or, preferably, edible wafer paper. If you are using parchment paper, lightly oil the paper as well.
3. Increase the heat to medium and bring the mixture to a boil. As sugar crystals form on the sides of the pan, dip a pastry brush in cold water, and brush them down the sides of the pan.
6. Turn the mixer to low, and slowly pour the hot syrup down the side of the mixing bowl. Then increase the speed to high and beat until the mixture has cooled significantly; it should be just warm. This will take about 20 minutes. (it will rise right up to the top of the bowl but will subside before spilling over!)
I still need to do this next stage so will be back later to post pics and the instructions etc on how to make the biscotti 🙂
10. Turn the torrone out onto the cutting board. Trim into desired shapes and lengths and wrap into cut pieces of parchment or wax paper.
….to be continued…. 😉