Italian Torrone

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đŸ‘©â€đŸł Step-by-Step Instructions

1. Toast the Nuts

  • Preheat your oven to 350°F (175°C).

  • Spread the almonds and pistachios in a single layer on a baking sheet.

  • Toast for 8-10 minutes, until fragrant and lightly golden. Set aside to cool completely.

2. Prepare the Syrups

  • In a medium, heavy-bottomed saucepan, heat the honey over medium heat, stirring occasionally, until it reaches 250°F (120°C) on a candy thermometer.

  • In a separate saucepan, combine the sugar and water. Heat over medium heat, without stirring, until the mixture reaches 300°F (150°C).

3. Whip the Egg Whites

  • While the syrups are heating, place the egg whites in the clean, dry bowl of a stand mixer.

  • Whip on medium-high speed until soft peaks form.

4. Combine the Mixtures

  • With the mixer running on medium speed, carefully and slowly pour the hot honey into the whipped egg whites.

  • Once incorporated, gradually pour in the hot sugar syrup while continuing to whip. The mixture will become thick, glossy, and voluminous.

  • Continue to whip for a few more minutes until the bowl feels just warm to the touch.

  • Switch to a spatula and gently fold in the cooled, toasted nuts and your choice of vanilla extract or citrus zest.

5. Shape and Set

  • Line a loaf pan or small baking dish with edible wafer paper.

  • Quickly transfer the torrone mixture into the prepared pan, pressing it down evenly with a spatula.

  • Top with a second sheet of wafer paper, pressing gently to adhere.

  • Let the torrone rest at room temperature, undisturbed, for at least 4 hours or preferably overnight to set completely.

6. Slice and Serve

  • Once fully set, turn the torrone out onto a cutting board.

  • Using a sharp, heavy knife, slice it into bars or squares.

  • Store in an airtight container at room temperature to maintain its perfect texture.

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