Italian Torrone is a beloved traditional treat made from honey, sugar, egg whites, and crunchy nuts like almonds and pistachios. Wrapped in thin edible wafer paper, this nougat is soft yet chewy, with a perfect balance of sweetness and nutty flavors. It’s a classic Italian dessert often enjoyed during holidays and special celebrations.
Italian Torrone
Ingredients to make this Italian Torrone
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2 sheets wafer paper (8×10 inches, edible rice paper)
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3 cups roasted almonds
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1 cup roasted pistachios
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1⅓ cups light amber honey
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1 cup white sugar
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3 tablespoons white sugar
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2 large egg whites, room temperature
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1 pinch salt
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1 tablespoon lemon zest
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¼ teaspoon vanilla extract
Light amber honey
Roasted Pistachios
Roasted almonds
Vanilla extract
Directions
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Chop the nuts: Coarsely chop the roasted almonds and pistachios, then set aside.
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Cook the honey syrup: In a heavy pan, mix the honey with 1 cup of sugar. Heat gently and cook until the syrup reaches about 140°C (285°F), known as the soft-ball stage. Be careful not to overcook.
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Whip the egg whites: While the syrup is heating, beat the egg whites with a pinch of salt until they form stiff peaks.
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Combine syrup and egg whites: Slowly pour the hot syrup into the whipped egg whites in a steady stream, beating constantly. Continue until the mixture thickens and cools slightly, becoming glossy.
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Add flavor and nuts: Gently stir in the lemon zest and vanilla extract. Then fold in the chopped almonds and pistachios evenly.
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Build your Italian Torrone: Lay one sheet of wafer paper flat on a tray. Spread half the nougat mixture evenly over it, leaving a small border around the edges. Cover with the second wafer sheet. Spread the remaining nougat on top, then finish with the last wafer sheet. Press gently to compress.
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Let it set: Allow the torrone to rest at room temperature for 4 to 6 hours until it firms up.
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Slice and enjoy: Once set, cut the Italian Torrone into small pieces using a sharp knife. Store in an airtight container to keep fresh.
Prep & Cook Time
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Preparation: 20 minutes
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Cooking: 15 minutes
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Setting: 4-6 hours
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Total time: About 5 hours
Nutrition (per 28g serving, approx.) about this Italian Torrone
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Calories: 150
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Fat: 9g (mostly from nuts)
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Carbs: 14g
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Sugars: 12g
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Protein: 4g
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Fiber: 1.5g
FAQ
Q: Can I use other nuts instead of almonds and pistachios?
A: Absolutely. Hazelnuts or walnuts are great alternatives and add a delicious twist.
Q: Why is wafer paper used in Italian Torrone?
A: The wafer paper keeps the sticky nougat from sticking to surfaces and gives it an authentic look and texture.
Q: Are the egg whites safe to eat raw?
A: The hot honey syrup cooks the egg whites during mixing, making this recipe safe when prepared properly.
Q: How long can I store Italian Torrone?
A: When kept airtight at room temperature, it will stay fresh for up to two weeks.
Source: www.allrecipes.com
