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Torone

Torone-Italian-National-Food-By-Travel-S-Helper
Torone
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Torone

Recipe by Travel S HelperCourse: DessertCuisine: ItalianDifficulty: Moderate
Servings

8

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

180

kcal

Torone, a traditional Italian confection, is made by blending honey, sugar, egg whites, and toasted nuts into a chewy, fragrant, and slightly crunchy block of goodness. Created in 1441 in honor of the wedding of Bianca Maria Visconti and Francesco Sforza, Torone is perfect for celebrations, especially Christmas, and can be enjoyed year-round. The recipe involves preparing a mold, melting honey and sugar, beating egg whites, incorporating syrup, adding nuts and vanilla extract, pouring and spreading the mixture, and slicing it into small pieces. Torone can be substituted with pistachios or a mix of nuts for a different flavor profile. Stored in an airtight container, Torone can keep for up to two weeks. For a softer texture, reduce cooking time slightly.

Ingredients

  • Honey: 1 cup

  • Sugar: 1 cup

  • Water: 1/4 cup

  • Egg whites: 2 large (room temperature)

  • Vanilla extract: 1 teaspoon

  • Salt: A pinch

  • Toasted almonds or hazelnuts: 2 cups

  • Edible rice paper (wafer paper): For lining

Directions

  • Prepare the Mold: Line a baking dish with edible rice paper. Ensure the paper covers the entire base.
  • Melt Honey and Sugar: In a saucepan, combine honey, sugar, and water. Heat gently over medium heat, stirring occasionally, until the sugar dissolves. Increase the heat slightly and allow the mixture to reach 240°F (soft ball stage) on a candy thermometer.
  • Beat Egg Whites: While the syrup is cooking, whisk the egg whites with a pinch of salt in a stand mixer or with a hand mixer until soft peaks form.
  • Incorporate the Syrup: Once the syrup reaches 240°F, slowly pour it into the whipped egg whites while continuing to beat on low speed. Gradually increase to high speed and mix until the mixture thickens and becomes glossy.
  • Add Nuts and Flavor: Fold in the toasted nuts and vanilla extract using a spatula, ensuring the nuts are evenly distributed.
  • Pour and Spread: Quickly transfer the mixture to the prepared baking dish, spreading it evenly. Top with another sheet of edible rice paper.
  • Set and Slice: Allow the Torone to set at room temperature for 4–6 hours or overnight. Once firm, remove it from the dish and slice it into small, rectangular pieces.

Notes

  • Substitutions: Use pistachios or a mix of nuts for a different flavor profile.
  • Storage: Store Torone in an airtight container, separating pieces with parchment paper to prevent sticking. It will keep for up to two weeks.
  • Tips: For a softer texture, reduce the cooking time slightly.
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