Posted at: 12/19/2012 11:05 AM
Updated at: 12/23/2012 9:57 AM
Aunt Frances’ Torrone
from Carole Murko of Heirloom Meals
Aunt Frances is actually my Mom's Aunt, but she's my godmother! She celebrated a landmark birthday this year. Happy Happy Birthday Aunt Frances! I think I mentioned that back in the day, everyone had their sweet-making specialties around the holidays. Aunt Frances was known for her Torrone. As a kid, it really wasn't my favorite - it was difficult to peel off a chunk and I hadn't developed a taste for honey and almonds. Now it's been renamed "Christmas Crack." We just made it last Friday (today's Wednesday) and it is almost gone. Clearly it's a winner!
Thank you, Aunt Frances for sharing this treasure with my Mom so we can keep up the tradition!
12 Cups Flour
1 ½ Cups Sugar
4 Sticks of Butter, softened
2 Teaspoons baking powder
1 Teaspoon Vanilla
Milk, as needed for consistency
Preheat oven to 375 degrees
Combine sugar and softened butter, stirring until smooth. Add eggs and stir. Gradually add flour, baking powder, and vanilla. Add milk as necessary to form into a large ball and place in a clean bowl and cover. Cut off sections of dough from the ball and form into a rope one at a time. Cut tidbits to size and place apart on a cookie sheet. Bake about 10 minutes or until golden brown. Cool and set aside.
Nuts and Honey:
3-4 lbs. blanched almonds
2 Cups Honey
1 ½ Cups Sugar
1 Orange- zest and juice
Place equal parts blanched nuts and tidbits together in a bowl.
Bring honey and sugar to a boil and cook, stirring, for 5-10 minutes, then add orange juice and zest and stir. Add tidbits to honey pot thoroughly coating the mixture. Pour out onto a cookie sheet and sprinkle cinnamon and sprinkles on top. Allow to cool and harden and then break into bite-sized pieces.