Italian delicacy

Scatter the almonds and pistachios on a backing tray lined with baking parchment and toast them in the oven at 150° for around 15 minutes. Turn off the heat and leave them in the oven with the door slightly open so that the warm nuts can be mixed into the mixture more easily.

Meanwhile pour the sugar and honey into a large saucepan and add the glucose, cook over a medium heat, stirring occasionally until everything has melted completely and all the ingredients are mixed together. Remove from the heat and allow the mixture to cool for five minutes. While this is happening, make the meringue: pour the egg whites that have been kept at room temperature into the bowl of a food mixer, add the sugar and whisk at a medium to low speed until it has a frothy consistency. Pour the mixture into a saucepan with the warm syrup and mix well. Cook over a low heat, stirring continuously, for 20-25 minutes. The mixture should be thick. When it is smooth but malleable, it is ready.

Add the warm roasted almonds and pistachios and mix them evenly into the mixture. Now place a sheet of wafer paper on a 21 x 21 cm tray, put the mixture over it and smooth it all down. Then place the second sheet of wafer paper on top, pressing it down carefully with a spatula to compress the mixture. Leave it in a cool, dry place to solidify for twelve hours at room temperature. Then ease the torrone out of the tray with a knife and cut it up. Ideally store it under a glass dome or cover with baking paper.