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Homemade Pistachio and Hazelnut Torrone

17/11/2023

Torrone is a traditional sweet, often associated with the Christmas period, but good all year round. Using pistachios and hazelnuts will make your torrone rich and aromatic. Here is the recipe for a pistachio and hazelnut torrone:

Ingredients

  • 300 g sugar
  • 100 g honey
  • 2 egg whites
  • 200 g shelled unsalted pistachios
  • 200 g shelled toasted hazelnuts
  • The grated zest of half a lemon (optional)
  • Wafer paper (edible wafer paper) for lining
  • Vanilla or a few drops of vanilla extract (optional)

Preparation

  1. Prepare two sheets of wafer paper the size of the mold you intend to use.
  2. Lightly toast the pistachios and hazelnuts in a preheated oven at 150 °C for about 10 minutes, then let them cool.
  3. In a non-stick pot, put the sugar and honey and let them melt over medium heat, stirring occasionally.
  4. Meanwhile, beat the egg whites until stiff peaks form.
  5. Without stopping stirring the sugar and honey, check the temperature with a kitchen thermometer; when it reaches about 150 °C, it is ready.
  6. Pour the sugar and honey mixture over the stiff egg whites, continuing to stir quickly to prevent the egg whites from setting.
  7. Add the pistachios, hazelnuts and grated lemon zest, mixing well until the mixture is homogeneous.
  8. Pour the mixture onto the sheet of wafer paper placed in the mold, then cover with a second sheet of wafer paper, pressing well to even out the surface.
  9. Let the torrone cool completely, preferably for a few hours or overnight, at room temperature or in the refrigerator.
  10. Once the torrone has set, you can remove it from the mold and cut it into pieces with a sharp knife.

Torrone can be stored in an airtight container, in a cool and dry place, to prevent it from softening.

Trivia

Although torrone is typical of the Christmas period, its origins are much older, dating back even to ancient Rome, where it was served during festivals as an energy sweet. The modern version of torrone, however, developed during the Middle Ages, in various regional variants throughout Europe. In Italy too, torrone has several local variants, with Cremona often cited as the “capital” of Italian torrone.