• Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Diets and natural remedies
  • Recipes
  • Italian recipes
  • Keto Diet
  • News
  • English
  • Home
  • Italian recipes
  • Torrone

Torrone

Posted on Dec 11th, 2019
by Irene Milito
Categories:
  • Italian recipes

The torrone could have very ancient origins, probably it dates back to the Roman times or before. 116 BC: Varro the Reatino quoted the tasty Cuppedo; this is still the name of Torrone in many areas of Southern Italy. In the twentieth century it began to be sold in the most famous pastry shops, but families used to prepare it since long before. It’s very common in Sicily, Campania, Piedmont, Sardinia, Emilia Romagna and throughout Italy.

Servings: 5 to 10

Preparation time: 2 hours

Resting Time: 1/2 hour

Difficulty: Hard

Price: Medium

Ingredients:

  • 23 oz shelled almonds (or hazelnuts)
  • 1 cup honey
  • 1 1/2 cup sugar
  • 1/2 cup water
  • 7 oz mixed peels
  • 2 grated lemon rind
  • 3 egg whites
  • 1 tablespoon vanilla extract
  • Wafer paper

Preparation:

Prepare the mold: grease with a little almond oil and coat with wafer paper. Peel the almonds if your want and toast them slightly into the oven for 2-3 minutes. Cut the mixed peels and add the grated lemon rind. Cook the honey in a bain marie, stirring with a wooden spoon for about 1 1/2 hours until it reaches about 250 F and a glass consistency. The final hardness of Torrone depends on honey cooking time, so if you want it soft reduce that time. Cook the sugar in a saucepan with cold water until melted. Whip the egg whites until stiff, and add to honey, stirring well for about 5 minutes, always in a water bath. Add also melted sugar. After a few minutes the mixture will begin to harden. It must have a hard consistency but still elastic. Add almonds, mixed peels and finally vanilla. Pour mixture into the mold and cover with wafer paper. Cover the mold with a cutting board and place a weight on top. After about 1/2 hour, remove the cover and cut Torrone into pieces.

 

 

  • Almonds (or hazelnuts)
  • Best italian recipes
  • Egg whites
  • Honey
  • Italian recipes
  • Italian torrone
  • Lemond rind
  • Mixed peels
  • Sugar
  • Sweets italian recipes
  • Torrone
  • Vanilla extract
  • Wafer paper

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

Post popolari

  • 49 Recetas de tortas para todos los tipos de ocasiones 105.8k views
  • 59 Recetas de pasteles para todos los tipos de ocasiones 90.6k views
  • Como hacer masa para empanadas 64.4k views
  • 28 Recetas de empanadas que más te gustan 56.5k views

Cerca per nazionalità

Cinese

Cinese

Francese

Francese

Italiana

Italiana

Spagnola

Spagnola

Multi-language

  • En cocina con Irene
  • Cooking with Irene

Social

Motore di ricerca di ricette

trova ricetta

Cucinare Meglio

mytasteita.com

  • Home
  • Diete
  • English