Turron
Toasted whole almonds set into a rigid caramelized honey-sugar-egg-white matrix and baked between wafer paper into hard rectangular bars, the classic Alicante style, distinct from the soft, dense, marzipan-like ground-almond paste of Jijona-style turron. Its real heritage traces to Al-Andalus, where Moorish rule introduced and refined almond-and-honey confections, part of the broader Arab-Mediterranean confectionery tradition, with the earliest matching Spanish recipe appearing in the 14th-century Catalan Llibre de Sent Sovi.
DessertVegetarian
⚠ Contains: Tree Nut, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 300g whole almonds, toasted
- 150g honey
- 100g sugar
- 1 egg white
- 2 sheets edible wafer paper (oblea)
Steps
- Toast the almonds lightly in a dry pan and set aside warm.
- Heat the honey in a heavy pot over low heat until it liquefies and slightly caramelizes, stirring constantly, about 10 minutes.
- In a separate bowl, whisk the egg white to soft peaks.
- Gradually add the sugar to the honey, stirring until dissolved, then slowly temper in the whipped egg white, continuing to cook and stir over low heat until the mixture thickens into a stiff, sticky paste, about 20-30 minutes total.
- Fold in the warm toasted almonds until evenly coated.
- Line a rectangular mold with wafer paper, pour in the mixture, press flat, top with a second wafer sheet, and weight it down.
- Let cool and set at room temperature for several hours before slicing into bars.