Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

3 October 2015, 14:02
Cooking with Nonna is now on RokuTV
30 May 2015, 05:25
Rossella at the Milwaukee Festa Italiana
21 December 2014, 01:18
NEWS: Italy with Rossella Culinary Tours - 2015

Visit my Italy

Meet my Nonne!

Great Holiday Gifts in

La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???


Please Visit my Nonne's Recipe Collections:

Pasta Recipes

Cookies Recipes

Thanksgiving Recipes

Christmas Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Torrone of Almonds

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna, Date Added: Monday, 20 December 2010
Average User Rating (out of 4)vote imagevote imagevote image / 4 7 Users Voted

Play the Video of this Recipe:

(Please SUBSCRIBE to my YouTube Channel to get the Newest Videos)


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!

Related Recipes:
All Recipes
Holiday Recipes
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

PS: Nonna Says... the best Health Insurance is to eat healthy foods!



  • 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.

Buon Appetito!

Additional Tips

Get Your Christmas Cookies

Hello Everybody! 

Get an early start on your Christmas shopping!

 Order your Aprons and Nonna Knives Now!

We also have Aprons for



Watch the Cooking with Nonna Show on:


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.