2 8×11 wafer sheets (can purchase on @Amazon)

24 ounces of whole hazelnuts. I mixed hazelnuts and pistachios

¼  cup of unsalted butter

2 bags of white chocolate chips (24 ounces) 

2 bags of mini marshmallows (20 ounces)

¼ cup of limoncello liqueur


Preheat the oven to 350 degrees.  Add hazelnuts to a baking sheet and toast for 8-12 minutes. Transfer the hazelnuts to a towel and rub them vigorously to remove all of the skins.  Line a baking sheet with plastic wrap and lay 1 wafer sheet on top.  Melt the butter over low flame in  a non stick pan.  Add in the white chocolate chips and cook over a low flame until they are completely melted stirring occasionally.  Stir in the marshmallows and coat them in the white chocolate.  Pour in the limoncello and continue cooking until all the marshmallows are fully melted and the mixture is totally smooth about 5-7 minutes.  Stir in the hazelnuts and cook for 5 min.  Carefully turn the mixture onto the wafer sheet on top of the lined pan.  Use the plastic wrap from keeping the Torrone from spilling over.  Smooth the mixture out with a spatula. Cover with a second wafer sheet and wrap the Torrone tightly in plastic wrap.  Refrigerate until firm.  Cut into rectangular pieces.

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