Pistachio Torrone: The Recipe That Will Delight Every Sweet Tooth
If you love desserts that combine tradition, crunch, and timeless indulgence, pistachio torrone will quickly become your favorite. It’s one of those sweets that transforms an ordinary moment into a special treat: perfect as a gift during the holidays, served with coffee after a meal, or enjoyed whenever you need a sweet and comforting break.
What makes it special? The unmistakable flavor of toasted pistachios, which pairs with the sweetness of honey and the lightness of whipped egg whites, creating an irresistible balance between crunchiness and softness. Making it at home is not only possible, but I assure you, it will also be incredibly satisfying: your kitchen will fill with enveloping aromas, and you’ll be able to say you’ve created a true gem of artisanal pastry making.
For about 20-25 pieces of nougat:
200 g pistachios (preferably shelled and toasted, but you can toast them yourself to maximize their flavor)
150 g honey (choose a delicate honey like acacia, or a stronger honey like chestnut, depending on your taste)
150 g granulated sugar
100 g egg whites (equivalent to about 3 large egg whites)
30 g water
50 g powdered sugar (for dusting)
1 vanilla bean (optional, but adds a fragrant aroma)
1 pinch of salt
Step-by-Step
