Torrone di nocciole
Torrone di nocciole is a traditional sweet from Irpinia that celebrates the prized Campanian hazelnut varieties. Prepared with local honey, whipped egg whites, and toasted hazelnuts, it represents a confectionery excellence of Campania, perfect for holidays and local food festivals. This simple yet refined recipe highlights the natural flavor of hazelnuts, the region's signature ingredient.
Preparation
- 1
Lightly toast the hazelnuts in the oven at 160°C for about 10 minutes, then roughly chop them while keeping visible pieces intact.
- 2
Whip the egg whites until stiff peaks form with a pinch of salt, creating a white and compact foam.
- 3
In a small saucepan over medium heat, warm the honey without boiling vigorously, about 5-10 minutes.
- 4
Gently pour the hot honey into the whipped egg whites, stirring with upward motions to maintain the incorporated air.
- 5
Add the toasted hazelnuts and powdered sugar to the mixture, stirring carefully until you achieve a homogeneous paste.
- 6
Spread the wafer on a flat surface (or lightly oiled baking paper) and pour the torrone mixture onto it, leveling with a spoon dampened in water.
- 7
Let the torrone rest at room temperature for at least 40 minutes until it solidifies completely.
- 8
Cut the torrone into cubes or rectangles with a sharp, slightly damp knife, and store in an airtight container.
Chef's Tips
Use local Campanian honey to respect the traditional recipe. If the torrone is too soft, refrigerate it for one hour. Torrone pieces keep well for 2-3 weeks when protected from moisture.