Fig and Nut Torrone

Bartosz Luczak/Shutterstock

Chefs Carla and Christine Pallotta invoke their Italian roots with this recipe for fig and nut torrone. The traditional wintertime treat features toasted nuts and dried figs, suspended in a chewy, honey-touched nougat. Edible rice paper, also called wafer paper, is key to form the candy, which can be made a week ahead of time for tasty gifting.

See the 12 Days of Cookies here.


  • 1 cup pistachios, unsalted
  • 1 cup pine nuts 
  • 2 2/3 cups sugar
  • 1 cup honey
  • 4 tablespoons water
  • 2 large egg whites, room temperature
  • Pinch of kosher salt
  • 1 1/2 cups dried figs, chopped
  •  2 - 8x11'' sheets of edible rice (or wafer) paper, trimmed to 8x8''


  1. Lightly spray " 8x8' sheet pan with non-stick vegetable oil spray and line with parchment paper.
  2. In a large frying pan spread out the pistachios and pine nuts and toast on medium heat, stirring to make sure they don’t burn, until slightly brown.
  3. In a small, deep, heavy-bottomed saucepan, mix together the sugar, honey and water. Stir over medium heat until the sugar dissolves. Using a candy thermometer, boil the mix until it reaches 252°F, about 3 minutes. (Be careful that the sugar mixture doesn’t overflow. Lower the heat, or pull off heat, when necessary until the mixture drops down again.)
  4. Meanwhile, beat egg whites and salt with a hand mixer until soft peaks form.
  5. Slowly add the hot syrup into the egg whites, a little at a time. Beat until the meringue is thick and has tripled in volume, and cooled down slightly. With a wooden spoon, add the toasted nuts and the figs to the meringue. Mix together all ingredients until fully incorporated.
  6. Place one 8x8" sheet of rice paper in the parchment-lined pan. Spread the torrone mixture in the pan in an even layer. Top with a sheet of rice paper and spread evenly with your hand. Let stand at room temperature for 3 hours.
  7. Using the parchment paper, lift the torrone out of the pan to a cutting board. Trim any excess rice paper from the candy. Run a large sharp knife under hot tap water and wipe dry, then cut the torrone into 2-inch wide rectangles. Repeat, running the knife under hot water and drying, if necessary. Store the torrone pieces in an airtight container at room temperature.

You may also be interested in