Turron (spanish nougat) andalusia

Yield: 1 Servings

Measure Ingredient
8 ounces Caster sugar
8 ounces Ground almonds
2 Egg yolks
1 Egg white

Today these swwets can be bought all over Spain. In olden days, Turron was a costly treat, and was made at home for special occasions such as christmas or Easter. Each family had its own recipe.

Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks, one after the other. Whisk the egg white into a stiff foam and fold it into the mixture. Lay a sheet of foil over a baking sheet and place the mixture on it. Press the mixture into a slab about 1.5cm /½ inch thick using a rolling pin and your fingers. Cover it with foil and place a wooden board weighted down with a couple of full tin cans on top. Leave the turron to stand for 3 days, so that it dries out and hardnes, then slice it into 2.5cm/ 1 inch squares.

Note: EggBeaters and Just Whites can be used in place of raw eggs .

Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: LeiG@...

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