Almond Torrone

torrone alle mandorle

This is the Italian Christmas treat par excellence. Its name derives from the Latin term torrere (toast, roast), and refers to the toasting of almonds, walnuts and hazelnuts contained within it.

Let’s learn how to make it together, using this simple recipe. Your family and friends will be amazed when you serve chunks of this heavenly nut and nougat Christmas confection between hands of Mercante in Fiera, or rounds of Bingo.


  • 300 g honey
  • 3 eggs
  • 300 g sugar
  • 550 g peeled almonds
  • 6 tablespoons LIMMI lemon juice
  • 1 envelope vanillin
  • 30 sheets edible wafer paper


Cook the honey in a double-boiler for approximately 1 ½ hours, stirring it with a wooden spoon. The honey is ready when drops of it placed in a little bit of water solidify.

Cook the sugar in 100 ml of water. When a few drops placed on a saucer turn into white and crunchy the sugar is ready. Whip the egg whites till stiff and add them to the honey, which will turn white and foamy. Keep stirring for 5 minutes, then add the sugar and mix thoroughly until the mixture thickens. Add the Limmi lemon juice, the almonds (toasted before hand), and vanillin.

Mix well, then place 15 sheets of edible wafer paper in the mold, pour the mixture into it, level it, then cover it with the remaining sheets of edible wafer paper.

Let the torrone rest for 30 minutes, then flip the mold over a work surface and cut it into pieces. You can wrap the torrone in aluminum foil and store it in a dry, cool place.