Torrone (Nougat)


Torrone is a traditional Italian Christmas treat with a very ancient origin, that can be prepared in dozens of variations, all of them equally legitimate. This recipe is an especially rich one, but you are of course free to add or remove the inner ingredients (hazelnuts, almonds, candied fruit, chocolate chips and more) according to your fancy.


300 g honey

300 g white sugar

100 g water

150 g toasted hazelnuts

550 g toasted almonds

150 g candied fruit (small cubes)

3 egg whites

1 packet vanillin

2 ground lemon rinds

30 pastry wafers



Start by preparing a bain-marie casserole dish, and cook the honey for 90 minutes on a mild flame stirring continuously with a wooden spoon. The honey will be ready when, dropping a droplet into a cold water glass, it immediately solidifies. Instead of getting bored during this phase, use the time to cook the sugar and water together, of course mixing them well. There is another test to see whether it is ready: just pour a drop on a plate, and if it turns into a nice, crunchy pearl you can kill the flame (but make sure it doesn’t get too cold, as you’ll need it in a liquid form soon). Beat the egg whites until stiff, add them to the honey you prepared and lightly stir from the bottom up with a fork. You want a white, foamy mix. When it is ready, slowly add the liquid sugar too and keep mixing for about five minutes, until you get something like a firm dough. This is the time to add the nuts and the candied fruit cubes, the rinds and the vanillin. Keep stirring to amalgamate carefully. The hard part is now done! Prepare a squarish pan by coating it with half the wafers. Pour the mix into it, level it to a 3 or 4 cm height and cover it with the remaining wafers. Let it cool for half an hour or so.Now take the slab out of the pan and cut it into blocks or bars. Use oiled paper to wrap it, then pack each piece with aluminium foil. There is no need to place it in your fridge, but make sure not to get it too warm either.