About this recipe:A Spanish-style nougat made out of almonds.
250g orange blossom honey
170g finely ground almonds
2 egg yolks
1 teaspoon ground cinnamon (optional)
1/8 teaspoon lemon zest (optional)
1 egg white, beaten stiff
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Method Prep:30min › Cook:5min › Extra time:2days23hr25min › Ready in:3days
Pour the honey into a saucepan and warm over medium-low heat to 60 degrees C. Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon and lemon zest into the almonds. Fold the egg whites into the mixture.
Line a dish with parchment. Pour the mixture onto the parchment and smooth to a 1cm layer. Place a sheet of parchment atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
Allow the turron to dry for 3 days. Cut into 2.5cm squares to serve.