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Italian Nougat Torrone
Italian Nougat/Torrone (using hazelnuts, honey, egg whites, and unblanched almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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2 1/2 cups (2/3 pound) whole unblanched hazelnuts
1 cup honey
2 egg whites
1 cup sugar
2 tablespoons water
2 cups (2/3 lb.) whole unblanched almonds


Oil two 8x8-in cake pans.

Toast and set aside 2 1/3 cups (2/3) pound) whole unblanched hazelnuts.

Place in top of double boiler over boiling water and stir with wooden spoon for one hour 1 cup honey. Remove honey from heat.

Beat until stiff peaks are formed 2 egg whites. Add beaten egg whites to honey, 1 tablespoon after each addition. Set aside.

Combine in a light-colored skillet 1 cup sugar and 2 tablespoons water.

Bring to boiling over medium heat and cook, stirring occasionally, until carmelized.

Add carmelized sugar to honey mixture, a tablespoon at a time, mixing well after each addition.

Remove mixture to heavy saucepan.

Stirring constantly, cook over direct heat to 240 degrees f (soft ball stage) or until a small amount forms a soft ball in cold water. Remove from heat while testing.

Add, all at once, hazelnuts and 2 cups (2/3 pound) whole unblanched almonds.

Mix well and quickly pour into prepared pans.

Cool 20 min.

Cut nougat into pieces and wrap in waxed paper or glassine paper.

[Makes] 32 1x2in. pieces.


This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo: Mary Melfi

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