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Turrón de Jijona

Name: Turrón de Jijona
Total time: 405 min
Yield: 10 personnes
Cuisine: Espagnole
Ingredients: 300 g almonds; 200 g honey; 100 g sugar; 1 egg(s); 1 lemon(s); cinnamon

Cuisine

spanish

Soft, melt-in-the-mouth Spanish nougat made with Marcona almonds, honey, and sugar, an icon of the year-end holiday season.

Tags:Mediterranean cuisine

Main ingredients

Lemon

Egg

Cinnamon

🌰

Almond

Honey

Caster sugar

Recipe

06:45 Medium ≈ 0,89 € / serving

Estimated total cost for 10 personnes: 8,94 € — average indicative prices

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Servings

10 personnes

Ingredients

Instructions

1Toast the ground almonds in a pan over medium heat, stirring constantly until they release a strong aroma and take on a light golden color.
2Gently heat the honey and sugar in a saucepan, stirring with a wooden spatula until you get a smooth, even mixture.
3Then remove from heat.
4Beat the egg white to soft peaks, then gradually fold it into the previous mixture.
5Keep mixing: lumps may appear at first, but continue stirring until you get a perfectly smooth texture.
6Add the ground almonds and the lemon zest.
7Mix vigorously until you get a dense but still pliable paste.
8Pour the paste into a mold, smooth the surface, then lightly dust with cinnamon.
9Cover with plastic wrap and place a weight on top to pack it down firmly.
10Let rest for about 6 hours at room temperature, until completely cooled, before serving.

Tips for success

Choose quality almonds. Turrón de Jijona owes its melt-in-the-mouth texture to the fineness of the almond paste. Choose good quality almonds for a result closer to the authentic recipe.
Work the mixture while still warm. The honey, almond and sugar mixture is much easier to pack down and smooth in the mold while it's still warm. It hardens quickly as it cools.
Let it rest at least 24 hours before tasting. Turrón needs time to fully develop its characteristic texture and fully release its aromas. Don't cut it too soon.

About this dish

Turrón de Jijona is a traditional Spanish specialty, originating from the town of Jijona, in Alicante. This soft nougat is distinguished by its melt-in-the-mouth, tender texture, achieved with a mixture of finely ground almonds (at least 64%), honey, sugar, and egg white. Its golden-beige color and intense almond flavor make it a must-have during the year-end holidays in Spain. Made using artisanal methods passed down for centuries, turrón de Jijona holds a Protected Geographical Indication (PGI), which guarantees its authenticity and quality.