Turrón A La Piedra
A delicious, vegan turrón, perfect for the festive season
Equipment
- Food processor
Ingredients
- 250 grams almonds (peeled or unpeeled)
- 200-220 grams sugar I use "panela", a raw cane sugar
- rind of one lemon grated
- 2 tsp cinnamon plus more to decorate
Instructions
- Preheat oven to 160 ºC. Place the almonds on a baking sheet and roast in the oven for approx 15 minutes, taking care not to burn them. Remove from the oven and allow to cool
- Add the sugar or "panela", the lemon rind and the cinnamon to a food processor and whizz for a couple of minutes or so, until the sugar is finer in texture.
- Add the roasted almonds and process until the almonds start to release their oil, scraping down the sides of the food processor as necessary. This can take a good few minutes.
- Line a mould, first with a piece of kitchen paper, then with baking paper and press the almond paste in firmly with a spoon. The turrón should be between 1 to 2 centimetres thick.
- Sprinkle with a teaspoon of cinnamon more or less, cover with the surplus baking paper, then with one more piece of kitchen paper
- Place a heavyish object on top (a carton of milk or a bag of rice) and place in the fridge for a couple of days. It's now ready to eat.
- Wrap in the papers, then in tin foil or place in an airtight container and store in the fridge.