Impasto del Torrone Morbido (Soft Nougat Dough) Recipe

Torrone morbido, or soft nougat, is a cherished Italian confection, especially popular during the holiday season. Originating from the city of Cremona in Lombardy, this sweet treat combines honey, sugar, egg whites, and toasted nuts to create a chewy, flavorful delight. In Italy, torrone is often enjoyed during festive occasions, with variations across regions.

From my own personal experience, making torrone at home is a rewarding endeavor that results in a delightful treat.

Notes:

• Achieving the correct temperatures is crucial for the perfect texture. Use a reliable candy thermometer and monitor the temperatures closely.
• The mixture will be very hot; handle with care to avoid burns.
• Allow the nougat to cool completely before cutting to ensure clean slices.

Ingredients:

• 500 grams raw almonds (or a mix of almonds and pistachios)
• 500 grams granulated sugar
• 50 grams light corn syrup
• 100 milliliters water
• 450 grams mild honey
• 3 egg whites
• Confectionery rice paper (ostia)
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Torrone Morbido (Soft Nougat Dough)  now.

Equipment Needed:

• Baking sheet
• Parchment paper
• Saucepan
• Candy thermometer
• Stand mixer with whisk attachment
• 8×12-inch baking pan
• Kitchen scale
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Torrone Morbido (Soft Nougat Dough)  now.

Instructions:

1. Prepare the Nuts:
   • Preheat your oven to 180°C (350°F).
   • Spread the almonds (or mixed nuts) in a single layer on a baking sheet.
   • Toast in the oven for about 10 minutes, or until lightly golden.
   • Remove from the oven and let them cool completely.
2. Prepare the Baking Pan:
   • Line the bottom of an 8×12-inch baking pan with parchment paper.
   • Place a sheet of confectionery rice paper (ostia) on top of the parchment.
3. Make the Sugar Syrup:
   • In a saucepan, combine the granulated sugar, corn syrup, and water.
   • Stir over medium heat until the sugar is completely dissolved.
   • Increase the heat and bring the mixture to a boil.
   • Using a candy thermometer, monitor the temperature until it reaches 150°C (302°F).
4. Prepare the Honey:
   • In a separate saucepan, gently heat the honey over low heat until it reaches 120°C (248°F).
5. Whip the Egg Whites:
   • In a stand mixer, beat the egg whites until stiff peaks form.
6. Combine the Mixtures:
   • Once the sugar syrup reaches 150°C and the honey is at 120°C, slowly pour the hot sugar syrup into the whipped egg whites while mixing on low speed.
   • Gradually add the warm honey to the mixture.
   • Increase the mixer speed to medium and continue to mix until the mixture thickens and becomes glossy.
7. Add the Nuts:
   • Fold the toasted nuts into the nougat mixture until evenly distributed.
8. Set the Nougat:
   • Pour the nougat mixture into the prepared baking pan, spreading it evenly.
   • Cover the top with another sheet of rice paper.
   • Allow the nougat to cool and set at room temperature for at least 4 hours, or until firm.
9. Cut and Serve:
   • Once set, remove the nougat from the pan and peel off the rice paper.
   • Cut into desired pieces and enjoy!

Variations and Tips:

• Nuts: Feel free to experiment with different nuts like hazelnuts, pistachios, or a combination.
• Flavorings: Add a teaspoon of vanilla extract or a zest of lemon or orange for added flavor.
• Storage: Store the nougat in an airtight container at room temperature for up to two weeks.

Dietary Substitutions:

• Sugar Substitute: For a lower glycemic index, consider using a sugar substitute like stevia or monk fruit.
• Corn Syrup Alternative: Replace corn syrup with brown rice syrup or agave nectar.
• Egg-Free Option: Use aquafaba (the liquid from canned chickpeas) as an egg white substitute.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del Torrone Morbido (Soft Nougat Dough)  now.

Nutritional Information (Per Serving):

I hope this guide has made making torrone morbido seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.