Recipe of Turrón de Jijona

Ingredients

• 300g (10.5 oz) ground almonds
• 200g (7 oz) honey
• 200g (7 oz) granulated sugar
• 1 egg white
• 1/2 teaspoon ground cinnamon

Directions

1. 1

   In a large mixing bowl, combine the ground almonds and ground cinnamon.

2. 2

   In a saucepan, heat the honey and granulated sugar over low heat, stirring constantly until the sugar dissolves. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.

3. 3

   While the sugar and honey mixture is simmering, beat the egg white until stiff peaks form.

4. 4

   Once the honey-sugar mixture has simmered for 5 minutes, remove it from the heat and gradually fold it into the almond mixture, stirring until well combined.

5. 5

   Gently fold in the beaten egg white, ensuring the mixture becomes fluffy and well mixed.

6. 6

   Line a mold or baking dish with parchment paper and transfer the nougat mixture into it. Smooth the top with a spatula.

7. 7

   Let it cool at room temperature for a few hours, or until it sets and becomes firm.

8. 8

   Once the Turrón de Jijona has set, cut it into small squares or rectangles, and it's ready to serve. Enjoy this sweet almond delight!