Torrone morbido is a luscious, Italian nougat that promises a delightful journey for your taste buds. is a traditional Italian nougat that differs from its more brittle counterpart. It boasts a soft and chewy texture, making it a delectable treat for those who prefer a more tender bite. The core ingredients typically include almonds or hazelnuts, honey, sugar, and egg whites – but this recipe is a little bit different! We skip the tedious honey, sugar and egg white preparation and use marshmallows instead!
The winter holidays are marked by a rich culinary heritage in Italy, and torrone, with its sweet and nutty profile, perfectly complements the joyful atmosphere. Additionally, torrone is a popular gift exchanged among friends and family during the holiday season. While torrone can be found throughout the year, its association with holiday festivities makes it a staple in Italian households during the winter months. The precise timing may vary, but the preparation and consumption of torrone are deeply ingrained in the Italian holiday culinary traditions.
Top tips for making these cookies:
- Precise Temperature Control: Crafting Soft Torrone requires precision, especially when it comes to temperature control. Keep the temperature on a low to medium setting to have more control over the process.
- The Marshmallows: Using mini marshmallows will make them melt quicker. Stir the marshmallows constantly as they are melting so prevent over cooking them. Take them off the heat just before they have all melted.
- Folded Nuts for a Nutty Symphony: The choice of nuts, whether almonds, hazelnuts, or a combination of both, plays a crucial role in Soft Torrone’s flavor profile. Make sure to fold in the nuts off heat and as quickly as possible.
- Quick Assembly: Move on to spreading the mixture over the first wafer sheet. Place the second sheet on quickly and press down to make sure it sticks to the filling.
- Careful Cooling and Cutting: Before cutting the torrone, make sure it has cooled completely.
Here’s a list of equipment you may need for this recipe:
Torrone Morbido (Soft Nougat)
Ingredients
- 55 g unsalted butter
- 320 g chocolate chips white or semi-sweet
- 260 g hazelnuts roasted, peeled & chopped
- 260 g almonds roasted, peeled & chopped
- 500 g marshmallows
- Wafer sheets
Instructions
- In a large pot melt the butter and chocolate over low heat.
- Add the marshmallows and stir constantly until just before they have all melted.
- Turn off the heat. Add the hazelnuts and almonds and mix until completely coated.
- Spread the mixture evenly across one wafer sheet. Place another sheet on top and carefully press down. Place a pan on top of the sheets and allow to cool completely.
- Once cooled slice into pieces that are about 2 inches long and 1 inch wide.
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