Name: Torrone (Italian - Dessert )
Cuisine: Italian
Ingredients: Honey - 400g (400g); Sugar - 400g (400g); Egg whites - 3 (3); Almonds - 200g (200g); Hazelnuts - 200g (200g); Pistachios - 100g (100g); Rice paper - 2 sheets (2 sheets)

Menu: Different Food Styles or browse Other Italian Recipes

Torrone (Italian - Dessert) Recipe

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Ingredients:

Honey - 14.11oz (400g)
Sugar - 14.11oz (400g)
Egg whites - 3
Almonds - 7.05oz (200g)
Hazelnuts - 7.05oz (200g)
Pistachios - 3.52oz (100g)
Rice paper - 2 sheets

Instructions

Preheat the oven to 180°C or 350°F. Spread the almonds and hazelnuts on a baking sheet and toast them for 10 minutes.
Serve the torrone as a delicious dessert or snack.
In a saucepan, combine the honey and sugar and heat over medium heat, stirring constantly until the mixture is smooth.
In a separate bowl, whisk the egg whites until they form stiff peaks.
Slowly pour the hot honey and sugar mixture into the egg whites while mixing continuously.
Continue to stir until the mixture becomes creamy and thick.
Add the toasted almonds, hazelnuts, and pistachios to the mixture and stir until well combined.
Line a 20 x 20cm (8 x 8 inch) baking pan with rice paper. Pour the mixture into the pan and smooth out the surface.
Top with another sheet of rice paper and press down gently. Allow the torrone to cool and set for several hours.
Once the torrone has set, remove it from the pan and cut it into small squares or rectangles.

More Italian Recipes

Baccalà alla Lucana

A traditional dish from Basilicata, baccalà (salt cod) is simmered with tomatoes, bell peppers, potatoes, onions, black olives, and capers.

Spaghetti alla Carbonara

A traditional Roman pasta dish made with egg, hard cheese, guanciale (or pancetta), and black pepper. The creamy sauce is made without cream, just the eggs and cheese.

Ziti alla Genovese

A baked pasta dish from Naples with a sauce made from onions, beef, and white wine. Despite its name, it doesn't originate from Genoa.

Paccheri con Sugo di Mare

Large tube pasta served with a seafood sauce, which can include a variety of shellfish such as clams, mussels, and prawns.

Caponata

A Sicilian dish consisting of a cooked vegetable salad made from diced fried eggplant and celery seasoned with sweetened vinegar, capers in a sweet and sour sauce.

Cenci

A sweet treat made during the Carnival season in Tuscany, these are strips of dough that are fried and dusted with powdered sugar.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Spaghetti alla Puttanesca

Spaghetti served with a tangy, somewhat salty sauce made from tomatoes, olives, capers, anchovies, garlic, and chili.

Fancy Something Else?

Italian Bresaola e Rucola

Bresaola e rucola is an Italian appetizer made with thinly sliced cured beef (bresaola) and fresh arugula leaves. The combination of the tender and salty beef with the peppery arugula creates a delightful contrast of flavors. Bresaola e rucola represents the quality and simplicity of Italian cured meats, offering a light and elegant appetizer option in the Mediterranean tradition.

Takowasa

Thinly sliced raw octopus marinated in a zesty sauce made with wasabi, soy sauce, and vinegar. Takowasa offers a refreshing and spicy appetizer option, highlighting the unique texture and flavor of octopus.

Lebanese Fatayer bi Lahmeh

Fatayer bi lahmeh are Lebanese meat-filled pastries made with thin pastry dough filled with a mixture of seasoned ground meat (such as lamb or beef), onions, and herbs. The pastries are often shaped into triangles or boats and baked until golden and flaky. Fatayer bi lahmeh represent the savory and aromatic flavors of Lebanese cuisine, offering a delicious and handheld appetizer option in the Mediterranean tradition.

Boondi Raita

A refreshing yogurt-based side dish made with boondi (small fried chickpea flour balls) mixed with seasoned yogurt, flavored with spices like cumin and garnished with coriander leaves. Boondi raita is often served as a cooling accompaniment to spicy Indian meals.

Puerco en Salsa Verde

Succulent pieces of pork simmered in a tangy and vibrant green salsa made with tomatillos, green chilies, onions, and cilantro. It's a classic Mexican dish with a delightful kick of heat.

Torrijas

A popular Spanish dessert typically enjoyed during Easter. It is similar to French toast, made by soaking bread slices in a mixture of milk, sugar, and beaten eggs. The soaked bread is then fried until golden and served with a dusting of cinnamon and honey or syrup.

Moroccan Briouat aux Amandes

Briouat aux amandes are Moroccan almond pastries made with thin pastry dough filled with a mixture of ground almonds, sugar, and orange blossom water. The pastries are typically shaped into triangles, fried until crispy, and dusted with powdered sugar. Briouat aux amandes represent the sweet and delicate flavors of Moroccan pastry, offering a delightful and nutty appetizer or dessert option in the Mediterranean region.

Ants Climbing a Tree

A Sichuan dish made with vermicelli noodles, ground meat, chili bean paste, and other flavorful ingredients. The noodles resemble ants crawling on twigs, hence the name.