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  • edible wafer paper
  • 3 extra large egg whites
  • 500 g fruit sugar
  • 500 g white honey
  • 2 packages vanilla powder
  • (see page 11)
  • 6 cups (1500 mL, 900 g)
  • whole almonds
  • (roasted, skins on)
  • 3 ⅓ cups (830 mL, 500 g)
  • whole hazelnuts
  • (roasted, skins off)
  • 2 Tbsp (30 mL) almond or
  • hazelnut flavoured liqueur
  • (optional)


  1. Line a 9-inch by 15-inch pan, at least 1-inch deep, with parchment
  2. paper so that it is a tight fi t on the bottom and sides with a slight
  3. overhang on all sides. On top of the parchment paper, place edible
  4. wafer paper to fi t the exact dimensions of the pan. Overlap edges
  5. slightly if using more than one piece.
  6. In a large bowl with an electric mixer, beat the egg whites for about 10
  7. minutes until very stiff peaks form. Add ⅓ of the sugar at a time and
  8. continue to beat between additions until sugar is dissolved. Beat for
  9. at least 2 minutes. Add the honey and vanilla powder. Combine first
  10. with a wooden spoon and then beat with an electric mixer until well
  11. mixed. At this point the mixture should be very shiny.
  12. Transfer to a large heavy-bottom pot. Start cooking over medium
  13. heat and once it starts to bubble reduce to low heat and cook, stirring
  14. constantly, for 30 minutes. Use a wooden spoon to stir as a spatula
  15. will not be strong enough. After 30 minutes the mixture is very smooth
  16. and glossy and becomes fragrant.
  17. Add the almonds and hazelnuts and cook while stirring continuously
  18. for another 45-60 minutes. The mixture should come away from the
  19. sides of the pan to form one big ball and will turn ivory in colour. You
  20. will notice the mixture moves as one. It should be tacky and sticky like
  21. toffee. If using liqueur, add it during the last 10 minutes of cooking.
  22. Working quickly, and using lightly buttered large stainless steel
  23. spoons, spread the mixture onto the wafer paper lined pan. Smooth
  24. and even out the surface then cover with a layer of wafer paper. Place
  25. a piece of parchment paper on top and use a rolling pin to smooth out
  26. the surface. Place a clean tea towel over the parchment paper and
  27. place a similar size pan on top with a heavy weight on it that is evenly
  28. distributed such as a case of water or a bag of flour. Let cool like
  29. this for about an hour. Remove the weight, tea towel, and parchment
  30. paper and with a large sharp knife cut into equal strips.
  31. You can use amber honey but the torrone will be darker in colour. Once prepared and cut
  32. into strips, torrone can be stored in the freezer for quite a long period. Wrap it in parchment
  33. paper, then foil wrap and place in food safe freezer bags.
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