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Catholic Recipe: Turron de Jijona


  • 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


Prep Time: 1 hour, and chilling time

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: Spain


Food Categories (2)


Often Made With (1)


Linked Activities (2)


Feasts (1)

Also Called: Honey and ground almonds

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


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