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Pistachio-Honey Torrone

You can substitute almonds or hazelnuts for the pistachios. Edible wafer paper is available at baking-supply stores.

  • Yield: Makes one 9-by-13-inch sheet
Pistachio-Honey Torrone

Source: Martha Stewart Living, December/January 1997/1998


  • Edible wafer paper, enough for 2 layers in pan
  • 1/3 cup cornstarch
  • 3 large egg whites
  • 1 cup honey
  • 3 cups granulated sugar
  • 1/2 cup confectioners' sugar
  • 2 cups shelled raw pistachios


  1. Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.

  2. In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.

  3. Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315 degrees, remove honey mixture from heat. Temperature will rise to 320 degrees. Stir until temperature drops to 300 degrees, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.

  4. Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.

Reviews (4)

  • skoshismom 4 Dec, 2012

    I have made this several times and it always comes out great. I have tried other recipes but this comes out the best, it seems complex but if you follow the instructions you will have no problems. I can't find the edible paper locally so I just use a disposable aluminum pan and after its cut and gets a little harder I put the pieces in a sealable container.

  • Silvarick 16 Nov, 2011

    Tried quite a few other torrone recipes that just didn't work. This is a great recipe that I have made over a dozen times, always with great results. I only use almonds, instead of pistachios.

  • JaneRW 1 Dec, 2010

    I do not have a stand mixer. Can I use a handheld mixer, like the kind you use to make cakes??

  • jplain 4 Jan, 2009

    Has anyone tried this receipe yet? I'm hesitant to try this after the failed Lemony Almond Nougat recipe (

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