Cover with another sheet of wafer paper and press down gently.
Step 7: Let it Set
Allow the torrone to cool at room temperature for 6–8 hours or overnight for best results.
Step 8: Cut & Serve
Once firm, cut into bars or squares using a sharp knife.
Store in an airtight container at room temperature.
Formation & Texture
Pistachio Torrone can be made in two primary textures:
Soft Torrone (Torrone Morbido) – This version remains chewy and slightly gooey, perfect for those who love a softer bite.
Hard Torrone (Torrone Duro) – By cooking the sugar mixture a little longer (to 290°F/143°C), the torrone becomes crunchier and more brittle.
The addition of wafer paper not only keeps the torrone from sticking but also gives it a traditional appearance.
Who Loves Pistachio Torrone?
Torrone is beloved across Italy and beyond! It’s especially cherished by:
