LOCATION: Recipes >> Candy >> TORRONE
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TORRONE
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1 cup (3 oz) honey
1 cup (3 oz) sugar
3 egg whites
1 lb. shelled almonds
1 cup shelled hazelnuts, lightly toasted
3 oz candied orange and citron or 1 1/2 oz. pistachios (optional)
grated peel of 2 lemons
wafer sheets
6 Tbs. water
Cook the honey in a double boiler for about 1 1/2 hours, stirring
constantly. Cook the sugar and water until it reaches the hard-ball
stage. Whip the egg whites till stiffened and fold them into the
honey. When the mixture becomes a foamy mass, add the cooked sugar
and continue mixing until the mixture begins to harden. Add the
almonds and the hazelnuts, candied fruit (or pistachios) and grated
lemon peel, mixing thoroughly. Line a mold or a rectangular baking
pan with the thin sheets of unleavened wafer. Pour in the mixture
making an even layer, top with another wafer, cover with a wooden
board and weight the board down. Let stand for half an hour, turn
the baking pan over onto a cutting board, and divide the torrone
in pieces as large as desired and keep at room temperature. Torrone
may keep for a long time if it is wrapped in oiled paper or foil
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1 of 6 people found the following review helpful:
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great, November 20, 2005 - 02:35 PM
Reviewer: Anonymous from daytona beach florida 32127
everything was great and reminded me of when I
was a little girl. It was always shared at christmas time. There is only one thing and that is the wafer sheets they are difficult to find and I used powered sugar instead, but somhow was not the same. Can you tell me where I can purchase these wafers at a reasonable price.?
Thank you for this great receipt.
Dina Rigney
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12 of 24 people found the following review helpful:
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Torrone Recipe, January 26, 2004 - 11:46 AM
Reviewer: Antoinette Salvaggio from Hunt Valley, MD
I was going to try your torrone recipe but I was confused by the amount of honey and sugar to use. The instructions read: 1 cup(3 0z.) honey and 1 cup (3 0z.) sugar. I cup equals 8 oz. not 3. I know I must be doing something wrong. Could you please explain.
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