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The recipe is the same of white crumbly torrone. Then, torrone is cut in very thin slices. Torronfette were born by chance, at the beginning they were the remains after cutting torrone. The product was soon a great success due to its easiness to eat and for its wonderful taste.
Piedmont hazelnut (45%), honey, sugar, glucose syrup, fresh egg white, wafer (potato starch, water, olive oil), natural vanilla from Madagascar.