Pistachio Torrone Recipes

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PISTACHIO-HONEY TORRONE



Pistachio-Honey Torrone image

You can substitute almonds or hazelnuts for the pistachios in this Italian nougat recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes one 9-by-13-inch sheet

Number Of Ingredients 7

Edible wafer paper, enough for 2 layers in pan
1/3 cup cornstarch
3 large egg whites
1 cup honey
3 cups granulated sugar
1/2 cup confectioners' sugar
2 cups shelled raw pistachios

Steps:

  • Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
  • In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
  • Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.
  • Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.

PISTACHIO TORRONE



Pistachio Torrone image

This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright color and delicate flavor. Torrone can vary from firm to soft, but this one has a nice, subtle chew. Flavorless sheets of edible wafer paper keep the strips from sticking to one another.

Provided by Gina Marie Miraglia Eriquez

Categories     Candy     Mixer     Egg     Dessert     Christmas     New Year's Eve     Pistachio     Honey     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen candies

Number Of Ingredients 10

1 1/2 cups clover or other mild honey
1 1/2 cups sugar
1/2 cup water
3 large egg whites
1/4 teaspoon salt
1 1/2 teaspoons orange-flower water
3/4 teaspoon pure almond extract
2 1/2 cups salted roasted unshelled pistachios
1 tablespoon cornstarch plus additional for kneading
Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper

Steps:

  • Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit.
  • Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage).
  • When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate.
  • With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios.
  • Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch.
  • Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours.
  • Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.)

PISTACHIO-CRANBERRY TORRONE



Pistachio-Cranberry Torrone image

Torrone is a nougat confection typically made with honey, almonds, and egg whites, pressed into the shape of a stick and eaten at Christmastime. Besides its addition of pistachios, our updated torrone takes leave of tradition with dried cranberries and shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/2 dozen pieces

Number Of Ingredients 9

2 pieces edible rice paper, (9 by 13 inches each)
1 cup sugar
1/2 cup honey
3 tablespoons light corn syrup
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups shelled salted pistachios, (about 7 ounces)
1 1/3 cups unsweetened finely shredded coconut, (about 4 ounces)
1/2 cup dried cranberries

Steps:

  • Place 1 piece of rice paper in a 9-by-13-inch rimmed baking sheet; set aside. Put sugar, honey, corn syrup, and 1/2 cup water in a medium saucepan over medium heat. Cook, stirring occasionally, until mixture just begins to simmer and sugar has dissolved, about 6 minutes. Continue to cook, without stirring, until mixture reaches 300 degrees on a candy thermometer.
  • Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff (but not dry) peaks form. Raise speed to high. Pour hot honey mixture into egg-white mixture in a slow, steady stream, and beat until mixture has cooled and thickened and begins to stick to whisk, about 10 minutes. Reduce speed to medium-low; beat in vanilla, pistachios, coconut, and cranberries.
  • Working quickly, spread mixture into prepared dish. Place another sheet of rice paper on top; press down to flatten and spread evenly. Let cool on wire rack at least 3 hours, or overnight.
  • Cut around edges of torrone to loosen. Remove from baking sheet; transfer to a cutting board. Trim edges to be straight. Using a long, sharp knife, cut crosswise into 3/4-inch slices.

TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)



Torrone (Italian Nut and Nougat Confection) image

This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 40

Number Of Ingredients 10

2 (8x10-inch) sheets wafer paper
1 ⅓ cups honey
1 cup white sugar
3 tablespoons white sugar
2 large egg whites, at room temperature
1 pinch salt
¼ teaspoon vanilla extract
1 tablespoon lemon zest
3 cups roasted almonds
1 cup roasted pistachios

Steps:

  • Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
  • Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
  • Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
  • Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
  • Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
  • Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
  • Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
  • Cut torrone into 1-inch squares using a sharp serrated knife.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g

PISTACHIO HONEY TORRONE



Pistachio Honey Torrone image

Recipe courtesy of Martha Stewart. Makes one 9-by-13-inch sheet You can substitute almonds or hazelnuts for the pistachios. Edible wafer paper is available at baking-supply stores.

Provided by seahorse73

Categories     Candy

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 7

1/3 cup cornstarch
3 large egg whites
1 cup honey
3 cups granulated sugar
1/2 cup confectioners' sugar
2 cups pistachios
2 sheets rice paper (edible wafer paper)

Steps:

  • Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
  • In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
  • Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315°, remove honey mixture from heat. Temperature will rise to 320°. Stir until temperature drops to 300°, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.
  • Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.

Nutrition Facts : Calories 215.4, Fat 4.6, SaturatedFat 0.6, Sodium 7.7, Carbohydrate 43.6, Fiber 1.1, Sugar 39.8, Protein 2.6

TORRONE 'MESS'



Torrone 'Mess' image

Provided by Giada De Laurentiis

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 6

One 7.5-ounce container marshmallow creme, such as Fluff
1 tablespoon orange marmalade
1 cup Marcona almonds
1 cup pistachios
1/8 teaspoon kosher salt
2 ounces 70-percent dark chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside.
  • Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving.

TORRONE



Torrone image

Italian nougat candy usually made at Christmas. It can be bought as a soft or hard nougat. This recipe has turned out as the soft nougat type. Taste is closest to the fancy (expensive) purchased candy I have found.

Provided by STACEYLEE 2

Categories     Candy

Time 2h

Yield 24 serving(s)

Number Of Ingredients 7

1 1/2 cups honey
3 cups almonds
1 1/2 cups hazelnuts
1 1/4 cups sugar
3 egg whites
1 lemon, rind of, grated
2 sheets wafer paper

Steps:

  • Pour honey into a large double boiler and cook for 1-1/2 hours, stirring.
  • constantly with a clean wooden spoon. (300degF on candy thermometer).
  • Toast almonds and hazelnuts in oven until golden brown. Just before honey is ready (when it becomes hard and brittle if dropped from a teaspoon into cold water), put sugar into a small pan with 1/2 cup water and cook until slightly bluish (300degF).
  • Beat egg whites to stiff peaks and add to honey. Mix well for 5-6 minutes. Add diluted sugar.
  • Mix again for another 5 minutes. Add almonds, hazelnuts and grated lemon rind.
  • Mix well and pour into wafer paper lined 8"x8" square non-stick pan. Spread the torrone with an offset spatula coated with non-stick spray and place 2nd sheet on wafer paper - pressing firmly to the top of the candy.
  • I covered the pan with plastic wrap and placed into the freezer for faster firming. You can let it sit out on the counter for an hour or overnight as well.
  • Invert the candy onto a cutting board. You may need to use the offset spatula to help loosen. Use an ELECTRIC KNIFE to cut the torrone into small squares.
  • To store the torrone wrap in plastic wrap and store at room temperature or in the freezer.

Nutrition Facts : Calories 262.5, Fat 14.1, SaturatedFat 1.1, Sodium 66.3, Carbohydrate 33, Fiber 2.7, Sugar 29, Protein 5.4

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