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Torrone Recipe

Torrone Recipe

Pinklady
Torrone has its roots in the Mediterranean, with origins tracing back to ancient Roman times. The name "torrone" is believed to derive from the Latin word "torrēre," meaning "to toast," referring to the toasting of nuts in the recipe.
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Prep Time 15 minutes
Cook Time 44 minutes
Course Dessert
Cuisine Ancient Rome, Italian
Servings 24 Slices
Calories 120 kcal

Equipment

  • Medium saucepan
  • Candy thermometer
  • Stand mixer or electric hand mixer
  • Spatula
  • Baking dish (8x8 inches)
  • Parchment paper
  • Sharp knife

Ingredients
  

  • 2 cups (400g) granulated sugar
  • 1 1/4 cups (300g) honey
  • 1/2 cup (125ml) water
  • 2 large egg whites
  • 1/4 teaspoon salt
  • 2 cups (300g) toasted almonds
  • 1 cup (150g) toasted hazelnuts
  • 1 teaspoon vanilla extract
  • Edible rice paper sheets

Instructions
 

  • Step 1: Prepare Your Baking Dish
    Line an 8x8-inch baking dish with parchment paper.
    Place a sheet of edible rice paper on the bottom to prevent sticking.
  • Step 2: Toast the Nuts
    Preheat your oven to 350°F (175°C).
    Spread the almonds and hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant.
    Allow them to cool completely.
  • Step 3: Cook the Syrup
    Combine the sugar, honey, and water in a medium saucepan.
    Cook over medium heat, stirring until the sugar dissolves.
    Attach a candy thermometer and heat the mixture until it reaches 290°F (143°C), ensuring it doesn't burn
  • Step 4: Whip the Egg Whites
    While the syrup is cooking, beat the egg whites and salt in a stand mixer until stiff peaks form.
  • Step 5: Combine the Syrup and Egg Whites
    Slowly pour the hot syrup into the whipped egg whites in a thin stream, with the mixer running on low.
    Increase the speed and whip until the mixture thickens and becomes glossy (about 5-7 minutes).
  • Step 6: Add the Nuts and Flavoring
    Fold in the toasted nuts and vanilla extract using a spatula.
    Mix gently but thoroughly to distribute the nuts evenly.
  • Step 7: Shape the Torrone
    Transfer the mixture to the prepared baking dish and spread evenly.
    Cover with another sheet of edible rice paper, pressing gently to smooth the surface.
  • Step 8: Let It Set
    Allow the Torrone to cool and set at room temperature for at least 2 hours or until firm.
  • Step 9: Cut and Serve
    Use a sharp knife to cut the Torrone into bite-sized pieces.
    Store in an airtight container at room temperature for up to two weeks.

Video

Keyword Torrone Recipe