Torrone

Italian Honey and Egg White Nougat

Preparation info

  • Makes about

    ½ pounds

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Making torrone at home is quite a production, though it is not difficult. The indispensable ingredient is edible wafer paper, available through mail order (see Sources of Equipment and Ingredients). The type that I use is German and comes in 4 × 6-inch rectangles in packages of 10 sheets. Called ostia (host) in Italian, it is the same material that altar breads are made from. Besides the wafer paper, you need a candy thermometer and a heavy-duty mixer.

    Ingredients

      Method