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Torrone of Almonds

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Created by cooking with nonna, Date Added: Monday, 20 December 2010
Average User Rating (out of 4)vote imagevote imagevote image / 4 9 Users Voted

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Torrone of Almonds (Mandorle), so crunchy and sweet... a must for Christmas! If you have problems with the Torrone coming together, please watch the video below. Nonna Romana will show you how to make it!

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Key Ingredients
Difficulty Level
Recipe Groups
about 30 pieces
  • 2 Cups of raw almonds
  • 1 Cup sugar
  • Zest of one lemon
  • 4 Tbs of water
  • 2 Tbs of white vinegar



  • Pour all the ingredients in a tall pot and put on the stove at medium flame.
  • Continuously and slowly turn all the ingredients with a wooden spoon.
  • The sugar will melt... you are not done. Continue to turn.
  • The sugar will then crystallize again... and you still are not done. Continue to turn.
  • The sugar will melt one more time and once it is completely melted and it is of amber color, remove the pot from the flame and pour the content on a sheet of aluminum foil. The entire cooking process is about 20 minutes.
  • With a spatula quickly flatten the hot almonds to form a sheet about 3/4" thick.
  • Let it cool for about 5 minutes and with a large knife cut the entire sheet in squares of about 2"  on each side.
  • Remove the aluminum foil from all the pieces and let them completely cool off.

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Review by Elisa DiVirgilio , Monday, 20 December 2010 vote imagevote imagevote image
I prefer using 1/2 honey and 1/2 sugar - not quite healthy but less sugar.
Review by adeline , Wednesday, 21 November 2012 vote image
The torrone looked like sugar coated almonds and did not com together??
Review by rossella rago , Tuesday, 27 November 2012 vote imagevote imagevote imagevote image
Adeline... you need to read the instructions! :) If they the almonds were sugar coated, then you stopped short in the process. You had to continue stirring the almonds on the flame until the sugar melted once again! :)
Review by Loufa , Friday, 29 November 2013 vote imagevote imagevote image
I remember a honey flavor in the almond torrone of my youth, so I will also mix the sugar 1/2 and 1/2 with honey to see if it works.
Review by coffeelover2009 , Monday, 06 January 2014 vote imagevote imagevote imagevote image
This worked out perfectly and was delicious. Even my finicky Italian mother said she loved it and took home a ziplock bag full!
Review by jtcavataio , Monday, 21 July 2014 vote imagevote imagevote image
How long will the almonds keep if stored in an container?
Review by Rosalba1 , Tuesday, 09 December 2014 vote image
My almonds looked like sugar coated almonds and didn't bond together. I kept it on the boil for about 50 minutes and still no good. In the end there was not enough liquid to bound the almonds together.
Review by Caesar11 , Thursday, 10 December 2015 vote imagevote imagevote image
Made this for the first time, aced it. Great directions. Problem is I can't stop eating
Review by TRaia , Friday, 11 December 2015 vote imagevote imagevote image
I have not seen a recipe for this ever. I have my moms recipe she left me but here's is 3 times this size. So happy to find a smaller one the only difference is her recipe does call for honey and that is what I'm used to so I too will make that slight change. Can't wait to make this week

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