Torrone di Mandorle

Name: Torrone di Mandorle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 250 g (9 oz) whole almonds; 60 ml (2 fl oz/¼ cup) aquafaba (liquid from a can of chickpeas/garbanzo beans); 60 ml (2 fl oz/¼ cup) aquafaba (liquid from a can of chickpeas/garbanzo beans); 60 ml (2 fl oz/¼ cup) aquafaba (liquid from a can of chickpeas/garbanzo beans); 250 g (9 oz/¾ cup + 1 tbsp) maple syrup or agave; 250 g (9 oz/¾ cup + 1 tbsp) maple syrup or agave; 200 g (7 oz/1½ cups minus 1 tbsp) sugar; 1 lemon, zested; 2 sheets of edible rice paper (optional)

Preparation info

Makes
20

Difficulty
Easy
Ready in
30 min

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

Torrone di Mandorle, a sweet almond nougat with ancient Mediterranean roots, has been a staple in Italian confectionery. My vegan version, using agave syrup and aquafaba (chickpea water), showcases the enduring appeal of almond confections with a contemporary twist.

Ingredients

250 g (9 oz) whole almonds
60 ml (2

Europe
Italy
Dessert
Vegan
Gluten-free

Method

In a dry frying pan (skillet) over a medium heat, toast the almonds for 2–3 minutes or until golden. Set aside to cool.

In a clean, dry bowl, using a free-standing mixer or electric whisk, whisk the aquafaba until stiff peaks form.

In a saucepan over a medium heat, combine the maple syrup or agave, sugar and lemon zest. Heat for 2 minutes or until the sugar has dissolved and the