Spanish cuisine · Desserts & Sweets

Turrón de Alicante

Hard almond nougat made from cooked honey and whipped egg white, densely packed with whole almonds and pressed between wafers.

Ingredients · for 8 servings

• 300 g almonds (blanched)
• 250 g honey
• 150 g sugar
• 1 egg white
• 1 organic lemon (zest)
• 2 edible wafer sheets
• 1 pinch salt

Instructions

1. Spread the almonds on a baking sheet and roast in the oven at 160 °C for 10–12 min. until they smell light golden-brown; keep them warm, as cold almonds make the mixture set instantly.
2. Dissolve the honey and sugar in a heavy pot over medium heat while stirring, then reduce uncovered for 12–15 min. until a drop in cold water instantly forms a firm ball (about 145 °C).
3. Whisk the egg white with a pinch of salt until very stiff and stir it into the boiling honey mixture spoon by spoon — it will foam up strongly and turn pale.
4. Keep stirring with a wooden spoon over the lowest heat for another 8–10 min. until the mixture pulls thick from the spoon and releases from the bottom of the pot, then fold in the grated lemon zest and the hot almonds.
5. Lay a wafer sheet in a shallow mold, quickly spread the mixture over it, cover with the second wafer and press flat firmly with a board.
6. Weigh the turrón down and let it set at room temperature for at least 12 hours, then cut into bars only with a large knife.