Ingredients
"Torroncini," could either describe biscotti-type cookies with nuts or bite-sized soft-style "torrone," nut nougats. For biscotti-type cookies see Italy Revisited/"Cookies with Nuts." For a variety of recipes for nut nougats such as torroncini, torrone, nut brittle and nut clusters see Italy Revisited/"NOUGATS".
Directions
Notes
In Italy prior to World War II torroncini were generally made for weddings. In the 1960s when Italians first settled in North America torroncini were also reserved for weddings. Later, in the 1970s they showed up at any big party. Nowadays, any time is a good time.... Photo: Mary Melfi. |