Torrone di Guardiagrele

Name: Torrone di Guardiagrele
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Abruzzese
Ingredients: 300 g whole unpeeled almonds; 250 g granulated sugar; 100 g wildflower honey; 40 ml Water; 40 g Unsweetened cocoa powder; 50 g candied orange peel; 2 g Ground cinnamon; 1 pinch Ground nutmeg; 10 ml sunflower oil

Torrone di Guardiagrele is a brittle Abruzzese almond and cocoa nougat from the Majella foothills, scented with cinnamon and candied citrus peel.

🇮🇹Italy· Abruzzo

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 8
Difficulty: Medium
Calories: 380 kcal

Ingredients

0 of 9 gathered

Servings

300 g whole unpeeled almonds — raw and unblanched
250 g granulated sugar — white
100 g wildflower honey — Abruzzese millefiori preferred
40 ml Water — cold
40 g Unsweetened cocoa powder — sifted dark cocoa
50 g candied orange peel — finely chopped
2 g Ground cinnamon — finely ground
1 pinch Ground nutmeg — freshly grated
10 ml sunflower oil — for brushing parchment

Equipment

•Heavy-based saucepan
•Baking parchment
•Rolling pin
•Chef's knife
•Candy thermometer

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 19 g
carbs: 46 g
fibre: 5 g
protein: 8 g
calories: 380 kcal

Instructions

1
Spread the whole almonds across a baking sheet in a single layer.
2
Toast the almonds at 160 degrees C for twelve minutes until fragrant and warm.
3
Keep the toasted almonds warm in the turned-off oven until needed.
4
Lightly oil two large sheets of baking parchment and lay one flat on a work surface.
5
Combine the sugar, honey and water in a heavy-based saucepan over medium-low heat.
6
Stir gently until the sugar dissolves, then simmer without stirring until the syrup reaches 145 degrees C.
7
Whisk the sifted cocoa powder, cinnamon, nutmeg and candied orange peel quickly into the bubbling syrup.
8
Tip the warm almonds immediately into the pan and stir vigorously with a wooden spoon.
9
Cook for two minutes over very low heat until the mass thickens and coats the nuts evenly.
10
Scrape the hot mixture directly onto the oiled parchment sheet on your work surface.
11
Top with the second parchment sheet and roll firmly with a rolling pin to a thickness of two centimetres.
12
Peel off the top paper and slice into neat bars while still warm, then cool completely to harden.

Chef's tips

Always keep the toasted almonds hot before stirring them into the syrup so the sugar does not seize. Cut the torrone while it is still warm and pliable, as it will shatter into irregular shards once fully cold. Sift the cocoa powder thoroughly beforehand to avoid dry, bitter pockets in the brittle.

Ingredient substitutions

wildflower honey → acacia honey, though the floral aroma will be noticeably lighter
candied orange peel → candied citron or finely grated fresh orange zest

Storage

Store the cooled bars in a tightly sealed tin layered between greaseproof paper at cool room temperature for up to four weeks.

Reheating

Do not reheat; serve crisp and firm at room temperature.

Common mistakes to avoid

•Adding cold almonds to the molten syrup, which causes the sugar to harden instantly before mixing.
•Attempting to slice the nougat after it has cooled completely, which shatters the slab unevenly.
•Boiling the sugar over fierce heat, which scorches the honey and produces a bitter caramel.

Serving suggestions

Serve at room temperature alongside a glass of sweet Abruzzese Vino Cotto or fortified wine.Offer small snapped shards alongside strong espresso after a hearty mountain meal.Package in airtight tins layered with parchment paper as a traditional holiday gift.