Torrone is a traditional Italian nougat confection made with honey, sugar, and egg whites, typically studded with almonds or hazelnuts. It has roots in ancient Rome, but its modern popularity flourishes during the holiday season. Clif Family's version offers a unique twist using our fragrant
Rosemary Almonds & Pistachios and
Solar Grown Raw Honey, creating a flavorful treat that's both a nod to tradition and a fresh interpretation. This delightful holiday dessert captures the essence of Italy with an elevated, seasonal flavor profile perfect for your festive celebrations.
Italian Holiday Torrone with Honey and Rosemary Almonds & Pistachios
Recipe by the Clif Family Culinary Team
INGREDIENTS:
1 1/2 cups
Clif Family Solar Grown Raw Honey
1 1/2 cups sugar
1/2 cup water
3 oz/90 g. egg whites (from 2-3 eggs depending on size)
1/4 teaspoon salt
1 1/2 teaspoons orange zest
3/4 teaspoon pure almond extract
3 cups
Clif Family Organic Rosemary Almonds & Pistachios
1 Tbsp cornstarch, plus more for kneading
DIRECTIONS:
Spray an 8-inch square baking pan with nonstick spray, then line bottom with parchment paper trimmed to fit, and also spray an even coat of nonstick spray.
Heat the honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring but washing any sugar crystals down the side of pan with a pastry brush dipped in cold water. Using a candy thermometer in the syrup, continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When the thermometer reaches 300°F, start beating egg whites with salt in a stand mixer, beating until they hold soft peaks. Remove the syrup from heat and let stand until bubbles dissipate.
With the mixer at low speed, slowly pour hot syrup into whites in a thin stream down the side of the bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add almond extract and beat 1 minute more. Stir in nuts.
Sprinkle a work surface with cornstarch (1 tablespoon), then scrape torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.
Lift the mixture into the lined baking pan and using an offset spatula, press firmly to even out and smooth the top. Cover the surface with another piece of parchment that has been fitted and coated with nonstick spray and press down to remove any air bubbles. Set aside and allow to cool to room temperature, at least 8 hours.
Run a sharp knife around edges of the pan, then invert the torrone with the top parchment now on the surface of the cutting board. Remove what was the bottom piece of parchment, trim ends and cut torrone into 1-inch-wide strips arranging on a serving platter or keep in an airtight container in a cool, dry place for up to 2 weeks.
