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Torroncini (with chocolate chips, almonds and marshmallows)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mrs. Victoria Gurrerre

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1 kilo roasted almonds, halved
1 kilo marshmallows , preferably the mini-sized ones
1 kilo chocolate chips
1 tablespoon of butter
Two or three tablespoons of milk (to help melt the chocolate)



o Place the butter in a deep saucepan and melt on low heat.

o Add chocolate chips (for baking) and melt them down. Add a touch of milk if the mixture gets to dry.

o Add the marshmallows and slowly melt them out, all the time stirring constantly, making sure neither the chocolate or the marshmallows burn.

o When both the marshmallows have melted, add the halved roasted almonds and mix very well until the almonds are very well incorporated into the mixture.

o Remove the mixture from the stove.

O Place a wafer on a cookie sheet.

o Wet the palm of your hands with very cold water.

o Pour the nut, chocolate and marshmallow mixture (which is still warm but not hot) on the wafer sheet and then spread it out using the palms of your hands that have been moistened with cold water. The mixture should be flattened out to about 1/2 of an inch thick.

o Place a matching wafer on the nut, chocolate and marshmallow mixture, and then turn it around, so the wafer that was at the bottom is now on top.

o Store the stuffed wafer cookie in the fridge. Add some weight over it (e.g. a case of beer) to help ensure that the top wafer sticks to the mixture.

o Repeat the steps for any remaining chocolate, nut and marshmallow mixture.

o After the wafer cookies have rested in the fridge overnight or for about 8 hours, remove from the fridge and cut them diagonally into rectangles -- about 2 inches long and 1 inches wide.

o When all the wafer cookies -- torroncini -- have been cut store them in an appropriate container, and put them in the freezer.

o When needed, remove the torroncini from the freezer about 10 minutes prior to serving.

o Serve at room temperature.


The torroncini in the photo was made by Mrs. Victoria Gurrerre using a neighbor's recipe. The photo was taken by Mary Melfi who had the good fortune to be offered the cookie while visiting her father's nursing home. P.S. The word, torroncini, describes two different kinds of cookies -- soft-style torrone (as in this recipe) and almond-style biscotti (See Italy Revisited/Cookies with Nuts). P.S. Wafer cookie sheets are sometimes difficult to find, depending in the area one lives in. Thick cream-colored wafer sheets are often sold in large supermarkets. If one cannot find them there and lives in the Montreal area, there are two stores in Montreal that generally carry them. They include the large Italian grocery shop called MARCHE MILANO at 6862 St. Laurent H2S 3C7, phone 514-273-8558 and the large Arabic grocery store called, Supermarche AKHAVAN 6170 Sherbrooke West H4B 1L8 phone 514-485-4744 at www.akhavanfood.com. Many grocery shops from the Middle East carry wafer sheets. However, the thin white-colored wafer sheets called "host" sheets or "hostie" in Italian which are used to make Italian-style "torrone" are much harder to find. Sometimes Marche Milano has them, but not always. Apparently a Montreal-based company, "Berchicci," sells the "host" sheets on line. The company can be reached at www.berchicci.ca. Personal notes and photo: Mary Melfi.

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