Spanish cuisine · Desserts & Sweets

Turrón de Jijona

Soft almond nougat from Alicante: toasted almonds, honey and whipped egg white, pressed cold into bars.

Ingredients · for 8 servings

• 500 g blanched almonds
• 250 g honey
• 150 g sugar
• 2 egg whites
• 1 organic lemon
• 1 tsp cinnamon
• 2 wafer sheets
• 1 pinch salt

Instructions

1. Roast the almonds on a tray at 160°C for 12–15 min until fragrant and golden, then let cool completely.
2. Grind the cooled almonds in a food processor in several batches until an oily, spreadable paste forms – this takes 5–8 min and needs pauses so the motor doesn't overheat.
3. Bring the honey and sugar to 120°C in a pot over medium heat, stirring, until the mixture bubbles thickly and a drop set in cold water turns firm.
4. Whisk the egg whites with a pinch of salt until stiff, pour in the hot honey syrup in a thin stream and keep whisking until the mixture is thick and glossy.
5. Fold in the almond paste, the grated lemon zest and the cinnamon, then stir everything over a bain-marie over gentle heat for 20 min until the mixture pulls away from the side of the pot.
6. Line a mould with one wafer sheet, pour in the mixture, cover with the second wafer, weigh down and press in a cool place overnight – only then cut into bars.