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Catholic Recipe: Turron de Jijona

    INGREDIENTS

  • 2 cups almonds, blanched, roasted and chopped
  • 1 cup confectioner's sugar
  • 1 cup honey
  • 2 Tbsp. water
  • Peel of 1 orange, grated
  • 2 egg whites, beaten stiff
  • Details

  • Prep Time: 1 hour, and chilling time
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Spain

Also Called: Honey and ground almonds

A simple dessert to accompany the suggested St. Joseph's day menu as celebrated in Valencia, Spain.

DIRECTIONS

Mix chopped almonds with sugar and ut the mixture through a very fine grinder. Pour honey and water into a saucepan. Add peel. Simmer for several minutes over low flame. Fold beaten egg whites into almond mixture and add to honey. Keep simmering over low flame. Stir constantly. When mixture browns and thickens, remove from fire and pour into flat mold, lined with wax paper. Cool. Cut into strips.

Recipe Source: Festive Recipes and Festival Menus by Sula Benet, Abelard-Schuman Limited, 1970
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