Soft almond turron
Dense honey-almond tile based on the Gijon turron.
510 min · 12 servings
Per serving
Approximately 196 kcal Protein: 5.6 g Fat: 12.5 g Carbohydrates: 18.7 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Eggs
NHS: food allergyIngredients
- Blanched almonds – 300 g
- Honey – 120 g
- Sugar - 60 g
- Egg white – 30 g
- Lemon zest - 2 g
How to cook
- Roast the almonds for 10 minutes at 160°C, cool and grind into very fine crumbs, almost a paste.
- Heat honey and sugar until dissolved. Remove from heat and add whipped egg white, stirring constantly.
- Return to low heat and cook for 10 minutes, stirring constantly. Add almonds and zest, heat the thick mass for another 5 minutes.
- Press firmly into a parchment-lined pan, cover and place under a light weight. After cooling, keep in the refrigerator for 8 hours.
Products for the recipe
- Almonds raw — 300 g: blanched almonds. Prepare as directed in recipe steps.
Editorial recipe from Vostok Food based on the description of the dish in the source. Quantities, home cooking method and Russian text - adaptation; This is not a literal translation. Adaptation is distributed under CC BY-SA 4.0.
Source: Wikipedia contributors — Turrón · CC BY-SA 4.0