Edible wafer paper is available at baking-supply stores.
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Rating: 3 stars
Fussier than expected. The recipe doesn't specify how long to mix; it seemed to reach the "thickens and begins to stick to beaters" phase right away but was too liquidy yet to turn onto the cornstarch surface. The wafer paper did not totally meld with the soft torrone, so when cutting (and I tried many ways!), all the cut edges fragmented and looked like I forgot to remove some parchment - I had to peel it all off. Greasing/starch might work. Taste was okay. I would not make this recipe again.
Rating: 3 stars
Fussier than expected. It's unclear how long to mix the combined mixture; I seemed to reach the "thickens and begins to stick to beaters" phase right away, but it was too liquid yet to turn onto the cornstarch surface. The wafer paper doesn't fully 'meld' with the torrone, so when cutting (tried many options), it fragmented at every edge - it looked like I forgot to remove parchment and I had to peel it all off. Grease/starch instead. The torrone tasted okay. I would not make this recipe again.
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.
Rating: 4 stars
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.
I do not have a stand mixer. Can I use a handheld mixer, like the kind you use to make cakes??