Torrone Sardo

Name: Torrone Sardo
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Sarda
Ingredients: 500 g wildflower or asphodel honey; 2 large Egg whites; 400 g whole raw almonds; 2 sheets edible wafer paper sheets; 1 pinch Fine sea salt; 0.5 tsp lemon zest

Torrone Sardo, known locally as turrone sardu, is an inland Barbagia honey nougat made purely from local honey, egg whites, and toasted nuts without any added sugar.

🇮🇹Italy· Sardinia

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 12
Difficulty: Medium
Calories: 285 kcal

Ingredients

0 of 6 gathered

Servings

500 g wildflower or asphodel honey — pure raw Sardinian honey
2 large Egg whites — at room temperature
400 g whole raw almonds — unpeeled or blanched
2 sheets edible wafer paper sheets — ostie, sized to fit the tin
1 pinch Fine sea salt — for whipping egg whites
½ tsp lemon zest — very finely grated, untreated

Equipment

•Heatproof glass or copper bowl
•Saucepan for water bath
•Handheld electric whisk
•Silicone spatula
•Square baking tin (20x20 cm)
•Sharp chef's knife

Nutrition

Per serving, approximate

Calories: 285 kcal
fat: 15 g
carbs: 34 g
fibre: 3 g
protein: 6 g
calories: 285 kcal

Instructions

1
Spread the almonds on a baking tray and toast at 160°C for 10 minutes until fragrant.
2
Turn off the oven and leave the toasted almonds inside to keep them warm.
3
Line the base of a square tin with one sheet of edible wafer paper.
4
Pour the honey into a heatproof bowl set over a pan of gently simmering water.
5
Stir the honey over the steam for 20 minutes until completely liquid and warm.
6
Whisk the egg whites with a pinch of salt until stiff peaks form.
7
Fold the whipped egg whites into the warm honey using a silicone spatula.
8
Cook over the water bath for 35 to 40 minutes, stirring constantly until the mixture turns pale, thick, and opaque.
9
Drop a small spoonful into cold water; it is ready when it forms a firm, malleable ball.
10
Fold the warm toasted almonds and lemon zest immediately into the thick honey paste.
11
Spoon the hot nougat into the lined tin and smooth the top flat with a spatula.
12
Top with the second wafer sheet, press down gently, and cool at room temperature for 4 hours before slicing.

Chef's tips

Always keep the toasted almonds warm before folding them in, as cold nuts will seize the hot honey instantly. Choose an aromatic raw honey like asphodel or Mediterranean wildflower for authentic flavour.

Ingredient substitutions

Almonds → toasted walnuts or hazelnuts, which are equally traditional in Barbagia
Edible wafer paper sheets → parchment paper brushed lightly with a drop of neutral oil, peeled off before serving

Storage

Store the sliced nougat in an airtight tin layered with parchment paper in a cool, dry place for up to two months.

Reheating

Do not reheat; serve at room temperature to maintain its characteristic chewy texture.

Common mistakes to avoid

•Adding cold nuts to the hot honey mixture, which causes uneven hardening.
•Cooking over direct heat instead of a gentle water bath, which burns the honey.
•Stopping the cooking too early, resulting in a soft and excessively sticky nougat.

Serving suggestions

Cut into neat rectangular bars using a large, heavy chef's knife.Serve at room temperature alongside a glass of chilled Mirto liqueur or Vernaccia di Oristano.Offer on a festive dessert platter during family gatherings and celebrations.