Il Torrone Siciliano
ALMOND NOUGAT BARS KIT
The First Real Nuts Bar
One of the most famous dessert in Sicily is Torrone di mandorle, an almond nougat of Arab origin. In 831, almost 1200 years ago, the Byzantine Empire invaded and seized control of the entire island (Sicily) producing a multiconfessional and multilingual state.
In the past, extended family's women use to meet and cook together torrone, giuggiulena (torrone made with sesame) , almond biscuits and many other sweets.
THE MAIN KINDS OF SICILIAN TORRONE
There are numerous torrone (nougat) variety all over Sicily. The main difference is between crunchy brown torrone and the soft white one.
The brown one is a mixture of honey, sugar and almonds or hazelnuts, peanuts, pistachio or even toasted chickpeas. Brown torrone with sesame is called Giuggiulena or Cobaita. We highly recommend it! The other famous version is soft and white with almonds or pistachio, dried fruit or chocolate. This version can be made with a wafer on top and bottom.
(FINALLY) You can cook an Italian Dish in LESS Than 15 min with the FINEST ITALIAN PRODUCTS
THE AUTHENTIC SICILIAN TORRONE KIT
We bring from Italy to your kitchen the best high-quality Gourmet Artisanal Ingredients.
Ingredients Notes |
More than 32 square Bars
Prep Time: 5 mins
Cooking Time: 20 mins
OUR TIPS TO GET AN EXCELLENT RESULT
COOK ALMONDS, HONEY AND SUGAR
1. Spread the almonds (5 Oz) in a pan, toast 15 minutes or until are slightly browned. Stir periodically to prevent burning. 2. Add honey (1,4 Oz) and sugar (1,4 Oz). Cook over low heat, stirring constantly.3. The mixture is done when you can hear the almonds beginning to "pop" from the heat of the honey. Switch off the fire.
TIME TO SHAPE TORRONE
4. Now prepare the surface to mold Torrone. Traditionally is used a marble surface. If you don’t have one, you can put some parchment paper on your table.
In this phase, you need to be quick because you have to shape and cut torrone while it is still soft.
5. Wet the parchment paper with Extra Virgin Olive Oil. Pour the mixture into the
paper. Flatten the top with the half lemon until you reach the desired height (about 1/2 inch). The lemon will balance the sweet flavor.
TIME TO CUT YOUR TORRONE
6. Oil a kitchen knife and cut torrone while it is still warm otherwise, you will not be able to cut it. Leave it cool before eating.
Variant: Rather than flatten your torrone you can also put
it in small cupcakes paper cups!
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ENJOY WITH YOUR LOVED ONES & Buon Appetito!