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Torrone with almonds Recipe

Italian · Dessert · 40 min total

Torrone is a classic Italian nougat confection made with honey, sugar, egg whites, and almonds. This version yields a soft, chewy texture with a delightful crunch from toasted almonds.

Ingredients

• 1 cup honey
• 1 cup granulated sugar
• 2 large egg whites, at room temperature
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups whole almonds, toasted and roughly chopped
• 2 sheets edible rice paper (optional, for lining)

Instructions

1. Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides. If using rice paper, place one sheet on the bottom.
2. In a small saucepan, combine honey and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches 300°F (hard crack stage) on a candy thermometer. Remove from heat.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until stiff peaks form. With the mixer running on low, slowly pour the hot honey mixture into the egg whites in a thin stream. Increase speed to medium-high and beat for 8-10 minutes until the mixture is thick, glossy, and holds its shape. Beat in vanilla.
4. Fold in the toasted almonds quickly with a spatula. Immediately transfer the mixture into the prepared pan, spreading evenly. Place the second sheet of rice paper on top if using. Let cool completely at room temperature, about 2 hours, until set.
5. Once set, use the parchment overhang to lift the torrone out of the pan. Place on a cutting board and cut into 24 pieces with a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.

Tips

• Use a candy thermometer for accurate temperature; the honey mixture must reach 300°F for proper texture.
• Work quickly after folding in almonds as the mixture sets fast.
• Rice paper is traditional but optional; it helps prevent sticking and adds authenticity.
• Store between layers of parchment paper to prevent pieces from sticking together.

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