Almond "turrón"
A delicious almond "turrón", sweetened with honey
Equipment
- Food processor
- Mould
Ingredients
- 300 grams almonds with or without skins
- 200 grams honey
- 50 grams sugar I used raw, eco sugar
- 1 egg white beaten until frothy
- rind of one lemon, grated
- 1/2 tsp cinnamon
Instructions
- Roast the almonds for approximately 15 minutes at 170ºC. Keep an eye on them to make sure they don't burn. Remove from the oven and allow to cool
- Grind the almonds in a food processor. Tip into a large bowl
- Put the honey and sugar into a saucepan and heat on low until the mixture is slightly runnier.
- Remove from the heat and add the frothy egg white, stirring constantly.
- Return the saucepan to the heat and cook on low, stirring all the time, until thick and foamy. Add the lemon rind and cinnamon
- Tip the honey and sugar mixture into the ground almonds and stir vigorously to form a thick paste
- Tip into lined moulds, pressing the mixture in tightly. Cover with baking paper
- Place the mould in the fridge for at least 6 hours. Serve and enjoy