Soft nougat with dried apricots and almonds

In Italy, this dish is called "torrona", traditionally the sweet is cooked for Christmas. The first record with mention of this treat is from 1441, it was prepared for the wedding of Duki Cremona Francesco Sforza and Bianchi Maria Visconti.

egg white 2 pcs.
lemon 1/2 pc.
almonds 1 glass
honey 2/3 cup
1/2 teaspoon dried apricots

Put honey in a water bath, melt. Separately whip the raw egg whites into a foam. Put into honey, mix with a wooden spoon until a homogeneous consistency is obtained, continue heating for 45 minutes. The mass should thicken and brighten. Add roasted almonds, sliced ​​dried apricots, grated zest of half a lemon. Continue cooking and stirring. Dense mass poured into a form lined with parchment or wax paper.

On top of the nougat also close the paper, it should not be faded. Leave it for two hours or overnight in a dry, ventilated room. Finished torrona cut into long strips, this must be done with a sharp knife. Wrap the sweetness in parchment, each piece separately. Keep soft nougat with dried apricots and almonds in a dry and cool place, you can in the fridge.