Sardinian Torrone is a delicacy of Sardinia's confectionery tradition. This creamy and crunchy sweet is made with honey, egg whites and almonds, and is coated with nevole wafers. Perfect for sweetening the palate during the Christmas holidays.
Blanch the almonds to remove their skins; chop them and toast them in the oven
In a saucepan (preferably copper) put the honey and the egg whites and set the heat very low, stirring continuously with a wooden spoon for about 45 minutes
Add the almonds and continue to stir
After half an hour pour the mixture into molds lined with nevole (wheat flour wafers) that have been lightly moistened; let the torrone cool
Non-stick frying pan
Kitchen thermometer
Store the torrone in an airtight container, away from sources of heat and humidity.
Sardinian Torrone is a traditional sweet from Sardinia, particularly consumed during the Christmas holidays.
Italy, Sardegna
| Energy (kcal) | 466 |
| Carbohydrates (g) | 42.45 |
| of which Sugars (g) | 42 |
| Fat (g) | 27.65 |
| of which Saturates (g) | 2.3 |
| Protein (g) | 11.3 |
| Fiber (g) | 6.35 |
| Sale (g) | 0.02 |
