RCI-DS.003.0197.001
Macedonian Halvah
Macedonian Halvah from the Recidemia collection
Prep30 min
Cook50 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Whisk together egg yolks in a large bowl until pale and slightly frothy, about 2 minutes.
2
Add sugar to the egg yolks in three parts, whisking thoroughly after each addition until the mixture is light, fluffy, and pale yellow, approximately 5-7 minutes total.
7 minutes
3
Gently fold the ground hazelnuts and ground almonds into the egg mixture until fully combined and no dry streaks remain.
4
Add butter pieces to the nut-egg mixture and fold gently until the butter is fully incorporated and the mixture is smooth.
3 minutes
5
Stir in the vanilla extract until evenly distributed throughout the batter.
6
Line a 9-inch square pan or similar mold with the edible rice paper (ALVA), allowing it to overhang slightly on all sides.
7
Pour the halvah mixture into the lined pan and smooth the top with a spatula to create an even layer.
8
Fold the overhanging rice paper over the top of the halvah to cover completely.
9
Sift the cocoa powder evenly over the top of the rice paper covering.
10
Refrigerate the halvah for at least 2 hours until firm and set.
120 minutes
11
Remove from the pan by lifting the rice paper edges, then cut the halvah into squares or diamonds using a sharp, dry knife.
12
Serve at room temperature or chilled as desired.