Torrone (Italian Nut & Nougat Confection)

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happy cooking.







Recipe adapted from this one by, Enzo Maragucci
Makes about 80 (1-inch) square pieces:


400 g honey (about 1 1/3 cups)


250 g white sugar (about 1 cup plus 3 tablespoons)


2 large egg whites


pinch salt


1/4 teaspoon vanilla extract


1 rounded tablespoon lemon zest


3 cups roasted almonds (I used Marcona almonds)


1 cup roasted pistachio


2 sheets “wafer” paper (*edible rice paper)


*Follow this link for info on the one I ordered
If you don’t use the wafer paper, you can just spray plastic wrap with oil, and that also works. Some people use cornstarch, but I’m not a fan. Google for many other tricks.  




– I used an 8 x 11 baking dish to mold mine in.


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