Turron de Jijona (Spanish soft nougat)
User Reviews
5
Turron de Jijona (Spanish soft nougat)
Description
This soft nougat starts by warming honey and blending in confectioners sugar until combined. Cinnamon and lemon zest add a subtle spice and citrus aroma. After removing from heat, beaten egg white is quickly incorporated to create lightness within the mixture. Returning the pan to gentle heat, finely ground almonds or almond flour is stirred in thoroughly to integrate the nutty component.
The mixture is divided into lined molds and pressed down firmly to fill the shape, then covered and weighted to compress overnight in the refrigerator. This process sets the nougat to a dense but tender texture characteristic of Turron de Jijona. Using homemade ground almonds may yield slight textural variation and requires slight adjustment in quantity compared to commercial almond flour, but imparts a potentially stronger almond flavor.
The final sweet combines honey's sweetness, almond richness, warm cinnamon, and subtle lemon notes. It is traditionally sliced and served as a festive confection. The recipe notes provide guidance on almond grinding impact and texture considerations.
Ingredients
- ⅔ cup honey
- ½ cup confectioners sugar icing sugar (approx weight)
- ½ teaspoon cinnamon
- ½ lemon ie approx ½ lemon or a little less, zest
- 1 egg white
- 3 cups ground almonds ground at home if you can if not bought, or almond flour
Instructions
- Line 2 6x4in (15 x 10cm) dishes with cling wrap/film.
- Warm the honey over a medium-low heat in a skillet/frying pan. Whisk in the confectioners sugar and keep stirring until it is blended in. Continue to warm a couple minutes then add the cinnamon and lemon zest.
- Mix the cinnamon and lemon in well then remove the pan from the heat and add the egg white. Whisk it in quickly to ensure it is well mixed. Don't worry that it initially get white streaks, but do mix it well or you will get chunks of egg white in there even after mixing which you don't really want.
- Return the mixture to the heat, warm a minute then stir in the ground almonds. Mix through well then divide evenly between the two lined dishes. Press the mixture down well, getting it into the corners and flattening the top.
- Cover the top of the locks of turron with cling wrap/film (either folding in sides or additional piece if needed) then weigh down the top eg with a bag of rice. Leave to chill and compress overnight in the fridge before removing by lifting up by the cling wrap/film. Cut into chunks to serve. Best kept refrigerated but it will keep well.
Notes
- Homemade ground almonds may be moister and softer, requiring a slight increase in amount compared to bought almond flour.
- Using home-ground almonds can produce small lumps in the nougat affecting texture but not flavor.
- Bought almond flour yields a smoother texture but may have slightly less pronounced almond flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16approx
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Sodium | 3mg | 0% |
| Potassium | 10mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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