How to make torrone

small pieces of Italian torrone wrapped in red paper

What is Italian torrone?

Torrone is a typical Italian sweet, mainly associated to Christmas. Its name derives from the Latin verb torrēre which means to toast, and it refers to the roasting process of the dried fruits, as almonds or nuts, which are traditionally used to make it. Torrone is the same as nougat. 
Torrone can be hard or soft (chewy). The main difference between the two is due to the different degree of baking.
Torrone is pronounced toh-ROH-neh, the stress in on the capital letters, and the letter R must be pronounced as strong as possible. Listen to the correct pronunciation of Torrone in perfect Italian.

When do you eat torrone?

Torrone is traditionally served during the Christmas season in Italy, but in some regions it is also eaten on the Day of the Dead, on November 2.

Do you eat the paper on torrone?

In Italian torrone, as in nougat, what appears to be white paper is actually wafer paper or rice paper and is perfectly edible.

What does torroncini mean?

Torroncini are small pieces of chewy nougat, little nougat bars., and they are usually wrapped one by one in colourful paper. Placed in a gift bag, they make a great gift for Christmas. 
The pronunciation of torroncini is toh-rohn-CHEE-nee. Listen to the audio pronunciation of Torroncino.

How to make torrone

Follow the recipe to make our chewy torrone. If you prefer torroncini, cut torrone in 24 pieces.

Ingredients for torrone or torroncini

  • 4 sheets of rice paper
  • 1 egg white
  • 200 g of honey
  • 1 tsp of vanilla essence
  • 400g of icing (confectioners') sugar, sifted
  • 250 g of blanched almonds, toasted and chopped
  • 250 g of pistachios, toasted and chopped

Line a 20 cm x 23 cm tray with 2 sheets of overlapping rice paper.
Place egg white in a large bowl and, using an electric beater, beat until firm peaks form.
Add the honey and vanilla and beat until honey is incorporated.
Gradually beat in icing sugar until thick and glossy, then transfer mixture into a heavy-based saucepan and stir over low heat for 10 minutes or until chewy.
Stir in nuts and remove from heat.
Pour the mixture into prepared tin and spread evenly using a wet palette knife.
Top with remaining rice paper.
Let it cool, then cut into individual pieces.
Store in an airtight container for 1 month.

(Photo from Vogue Australia: "Cucina Luciana" by Sophia Young, recipes Luciana Sampogna, photography Mark Roper, styling David Morgan)

Go to our Italian cooking course

23 gennaio 2023
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