Torrone

Directions

1. 1
   Combine sugar, corn syrup and water in a saucepan.
2. 2
   Cook over medium heat until a candy thermometer temperature registers 260 degrees F.
3. 3
   Meanwhile, in an electric mixer, beat egg whites to form stiff peaks.
4. 4
   When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running.
5. 5
   Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture.
6. 6
   Mix for another 2 minutes, then fold in 1/2 cup of the almonds.
7. 7
   Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour.
8. 8
   Top with remaining almonds and additional candied fruit.
9. 9
   Let sit overnight, then cut into serving pieces.