Hi ky - found another Italian recipe - for a harder version - it cooks the egg white and honey for 3 hours at 100 deg on speed 1.
The link is
http://www.universocucina.com/forum/topic2887.html the relevant passage is
"Mettere miele e albume (appena rotto dalla forchetta) nel boccale, aggiungere la farfalla, impostare calore a 100^, tempo 60 minuti, velocità 1.
Dopo la I ora reimpostare 60 minuti, 100^ a vel. 1
Dopo la 2^ ora reimpostare 60 minuti 100^ vel.1
Dopo la 3^ ora prelevare una goccia di torrone, se fa il filo duro e se messa in acqua indurisce subito il torrone è pronto. "
which is:
Put honey and egg white (just broken by fork) in the cup, add the butterfly, set heat to 100 ^, 60 minutes time, speed 1st
After I reset hours 60 minutes, 100 ^ a vel. 1
After 2 ^ hours 60 minutes to reset 100 ^ vel.1
After 3 hours ^ take a drop of nougat, if it makes the thread hard and put in water immediately hardens the nougat is ready.
This gives a harder texture and what I prefer - but you'll need to work quickly to incorporate almonds and fruit.
