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Alba Torrone
Alba (Piemonte) — Mother recipe · en it
A torrone from Alba, sweet and rich as the land that cradles it.
⏱️ 30 min prep · 8 porzioni · media
Ingredients
- 250 grams of almonds
- 250 grams of sugar
- 100 grams of pull thread candy
- 100 grams of cocoa powder
- 100 grams of marzipan nuts
- 5 eggs
- A pinch of salt
- A pinch of vanilla powder
Method
- Take the eggs, almonds, and salt and mix until you get a homogeneous mixture.
- Add the sugar and vanilla powder and mix well.
- In another bowl, dissolve the pull thread candy in a little water.
- Combine the egg and almond mixture with the dissolved pull thread candy.
- Add the cocoa powder and marzipan nuts, gently mix.
- Form a cylinder with the mixture and let it rest in the refrigerator for at least 24 hours.
- Cut the torrone into slices and serve as a dessert.
The story
Alba torrone has an ancient history tied to Christian celebrations, where the sweet was offered during Christmas and Easter festivities. Today, it is a symbol of the culinary tradition of the Piedmont region.
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