Torrone (Nougat)

February 21, 2011


  • 200 g honey
  • 100 g sugar
  • 150 g hazelnuts
  • two egg albumens


Warm up the honey – bain-marie – until it boils, then add the beaten albumens and let the mix dry for two hours; add the cooked sugar and the grounded hazelnuts and cook again, until the mix is well dry and consistent.

Put it in a rectangular mould with wafers on the bottom and cut it in slices when it’s tepid.