Authentic Mandorlato di Cologna Veneta Recipe
Cologna Veneta, Italy
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Introduction & history
Mandorlato di Cologna Veneta is a member of a large dessert family called torrone or Italian nougat. Since mandorla means almond in Italian, its name clearly states that the almonds are the main ingredient, alongside honey and egg whites. Sugar, cinnamon, and candied citrus fruit may also be added, and the industrially prepared mandorlato can also contain aromas such as vanilla, and glucose syrup, which partially substitutes honey to lower the production costs. Mandorlato di Cologna Veneta usually comes in the form of long bars enveloped in ostia or cialde bianche — edible wafer paper, which prevents the bars from sticking. The texture is hard (duro) and brittle, and the mandorlato is consumed after it has been broken into small, bite-sized pieces. Its preparation starts with melting the honey in a bain-marie until it becomes completely liquid. The egg whites are beaten into firm snow, half of which is stirred into the melted honey. The mixture ... Read more
Cooking tips
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honey
To make mandorlato, use sweet honey varieties such as the millefiore (lit. honey of a thousand flowers). Melt the honey slowly in a bain-marie until it melts while stirring it constantly, and then proceed with the recipe. A portion of the honey may be replaced with glucose syrup, which is mostly done in industrial preparation as a cost-cutting measure. -
egg whites
The egg white show is added to the mandorlato mixture in two stages: the first half is stirred into the honey after it has melted, and after 20 to 30 minutes of cooking, the other half is folded in. To make the egg white snow firmer, you can add a pinch of salt. -
almonds
Before adding the almonds into the mandorlato mixture, toast them in an oven preheated to 120°C/250°F for a few minutes, and rub them with a dry kitchen cloth to remove their skin. Alternatively, you can remove the skin by blanching the almonds: soak them briefly in boiling water and remove the skin with your fingers. -
cooking
Constant stirring is the main trick responsible for mandorlato's recognizable, brittle texture. Cook the mandorlato over a bain-marie to prevent it from burning. -
wafer paper
Also known as ostia or cialde bianche, these sheets — made with flour, water, and olive oil — are edible and should not be peeled off the mandorlato. You can buy them in specialized stores or prepare them at home. When preparing mandorlato, line a baking sheet or a wooden mold with wafer sheets first, and then pour in the mandorlato mixture. -
cutting
Let the mandorlato cool slightly before cutting it. You can also break it by hand, in which case the pieces will be irregular. -
storage
Store the mandorlato in an airtight container and keep it away from heat and moisture.
Recipe variations
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Italian Academy of Cuisine's Mandorlato di Cologna Veneta with Cinnamon and Candied Citrus
Ready in 2h 40minThe following recipe is for an enriched mandorlato di Cologna Veneta, which also has cinnamon and candied citrus as ingredients, in addition to the traditional honey, almonds, egg whites, and wafer paper. The recipe is adapted from academiaitalianadellacucina.it.
Italian Academy of Cuisine's Mandorlato di Cologna Veneta with Cinnamon and Candied Citrus
PREP 10min
COOK 1h
RESTING 1h 30min
READY IN 2h 40min
The following recipe is for an enriched mandorlato di Cologna Veneta, which also has cinnamon and candied citrus as ingredients, in addition to the traditional honey, almonds, egg whites, and wafer paper. The recipe is adapted from academiaitalianadellacucina.it.
Ingredients
750g (1 2/3 lbs) floral honey
1 kg (2.2 lbs) almonds, peeled
100g (3.5 oz) candied citrus, cut into cubes
50g (1.75 oz) wafer paper
1 pinch ground cinnamon
2 egg whites
Preparation
Prepare a bain-marie and heat the honey for 30 minutes, stirring constantly.
Mix one egg white into a firm snow and stir it gently into the melted honey.
Reheat the bain-marie and cook this mixture for another 30 minutes.
Remove from heat and let it cool slightly. When the mixture becomes tepid, whip the remaining egg white into a firm snow and fold it carefully into the mixture. Then, add almonds, citrus, and cinnamon.
Line a shallow baking pan with wafer paper and pour in the mandorlato mixture.
Let the mandorlato cool slightly, then cut it into individual portions and let it cool completely.
Serve or store in an airtight container.
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