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Serves: 12 - 14
To break the nougat into small pieces: either chop with a knife on a board or wrap in a clean tea towel and break with a rolling pin or mallet.
Use a clean tea towel to rub the skins off the roasted hazelnuts.
To make the torroncino easier to slice, use a knife dipped in hot water.
This recipe was first published in July 2002.