Turron from alicante

Yield: 4 servings

Measure Ingredient
2 cups Honey rosemary, if possible
1 cup Sugar
2 \N Egg whites, whipped to soft
\N \N Peaks
4 cups Sliced almonds
\N \N Zest of 1 lemon

In a 6quart saucepan, heat honey over medium heat for 10 minutes to remove liquid. Add sugar and fold through and then add whipped whites and fold through. Add nuts and lemon zest and stir through. Cook, being careful not to touch, for about 3 to 4 minutes, and then remove from heat. Carefully spoon into turron molds or muffin tins lined with waxed paper and allow to cool. Remove from waxed paper and store wrapped in parchment in a cool dry place.

Yield: 8 servings for dessert


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