Turron de Jijona

Name: Turron de Jijona
Yield: 2 servings
Cuisine: Spanish
Ingredients: 400g blanched almonds, toasted; 150g honey; 100g sugar; 1 egg white; Lemon zest and a pinch of cinnamon

Turrón de Jijona/too-RON deh hee-HOH-nah/

Also known as: Turron Blando, Soft Turron, Torró de Xixona, Spanish Almond Nougat

About this dish

A soft, oily nougat of finely ground toasted almonds and honey that melts in the mouth.

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Ingredients

🌰400g blanched almonds, toasted

🍯150g honey

🍬100g sugar

🥚1 egg white

🍋Lemon zest and a pinch of cinnamon

Method

Serves 2

Grind the toasted almonds until they release their oil and form a paste.

Heat the honey and sugar until the sugar dissolves.

Whisk the egg white until stiff and beat into the honey syrup.

Mix in the almond paste, zest and cinnamon and cook gently, stirring, for 5 minutes.

Press into a lined tin, weigh down and leave for 2 days before slicing.

✓ What Makes it Authentic

Turrón de Jijona (turrón blando) comes from the town of Xixona in Alicante and has protected status; it's eaten all over Spain at Christmas.

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