• serves 36
Christine Cushing
Christine Cushing

It took me a few tries before I was satisfied with this recipe but the end result made it all worthwhile. Try it with a mixture of nuts (try hazelnuts along with the almonds) and/or candied peel (orange, lemon or lime). Yield is 36 pieces.

16 Ratings
Directions for: Torrone


⅓ cup cornstarch

3 large egg white

1 cup honey

3 cup granulated sugar

½ cup icing sugar

2 cup whole almond


1. Line a 13-by 9-inch pan with parchment paper.

2. Sprinkle a cutting board with cornstarch.

3. In a medium saucepan, combine honey and granulated sugar and put over medium heat.

4. When a candy thermometer registers 315 degrees F., remove pan from heat.

5. Put egg whites in a mixer fitted with the paddle attachment.

6. Start mixer on medium.

7. When egg whites are stiff add icing sugar, scraping down the sides.

8. When the honey mixture temperature has gone down to 300 degrees F., pour honey into egg whites while mixer is running.

9. Increase speed to high until mixture thickens, about 2 minutes.

10. Fold in nuts with a rubber spatula or wooden spoon.

11. Scrape mixture onto cutting board with cornstarch.

12. Knead for about 4 minutes.

13. Press mixture evenly into pan.

14. Cover with another piece of parchment and let cool.

15. Cut into 36 squares with a hot knife.

16. Serve.

See more: Dessert, Nuts, Vegetarian, Italian, European

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