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Nougats
Torrone (with almonds, egg whites, sugar and creamed honey)
Originated from: Italy
Occasion: Christmas
Contributed by: Sue Alfieri, Pauline Fresco and Gerry Vessia
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Chocolate Torrone (with almonds, egg whites, sugar, creamed honey, and chocolate chips)
Originated from: Italy
Occasion: Christmas
Contributed by: Madeleine
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Torrone (with roasted almonds, hazelnuts, egg whites and honey, using easy-to-do "double boiler" method)
Originated from: Italy
Occasion: Christmas
Contributed by: Cecile Berardo
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Torrone (Ada Boni's Italian almond nougat, using a double boiler, with almonds, hazelnuts, honey and egg whites)
Originated from: Italy
Occasion: Christmas
Contributed by: Taken from "Il Piccolo Talismano Della Felicita" by Ada Boni (1929)
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Torroni (Italian Candy, using honey and nuts; flavored with orange peel)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)
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Torrone (with egg whites, sugar, creamed honey and lightly roasted almonds)
Originated from: Italy
Occasion: Christmas
Contributed by: Anna-Maria Benvenuto
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Italian Nougat/Torrone (using hazelnuts, honey, egg whites, and unblanched almonds)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)
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Torroncini/Italian Nougat (using honey, sugar, water, hazelnuts, almonds and pine nuts)
Originated from: Southern Italy
Occasion: Any time & Special times
Contributed by: Taken from "The Southern Italian Cookbook" by Colette Black (Crowell-Collier Press, 1963)
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Torroncini (with white chocolate, hazelnuts and marshmallows)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mrs. Victoria Gurrerre
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Torroncini (with chocolate chips, almonds and marshmallows)
Originated from: Italy and North America
Occasion: Special times
Contributed by: Mrs. Victoria Gurrerre
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