Italian Torrone Recipe

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  • 300 grams almonds (lightly toasted). Use 150 grams whole and 150 grams chopped in half.
  • 220 grams of sugar plus extra for coating
  • 3 tablespoons of honey
  • 100 grams unsalted butter


  1. Lightly toast your almonds in the oven on a metal pan, at 350 degrees, for about 10-15 minutes stirring occasionally. Remove them from your pan and allow them to cool before you chop half of them.
  2. In a non-stick saucepan, melt the butter on low heat. When it is completely melted add the sugar in and stir.
  3. When the butter and sugar are fully incorporated, add in the honey and increase the stovetop heat to medium. Stir constantly and cook until the mixture is a light caramel colour. Add in the almonds. Stir and cook the mixture on low heat for about two minutes more.
  4. Turn out the mixture onto an oiled counter or buttered parchment paper and allow it to spread out into a 10-inch circle. Quickly smooth the top of the circle to create an even layer.
  5. Allow the mixture to cool for 5 minutes, then cut it into 4 or 5 strips while it’s still warm. Cut each strip into small diagonal pieces (about 1/2 inch wide) and roll in sugar, coating all sides.
  6. Cool completely and store in a sealed container. Add it to your dessert or cookie trays for the holidays!


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  • Shalina Silva
    December 13, 2013
    Ah this looks promising. I haven't had like this.

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