How to Make Turron de Alicante y Jijona

How to Make Turron de Alicante y Jijona

Makes: 2 tablets, each of 500 gms

Preparation time: 30 mins + 3 days (inactive)

Cooking time: 15 mins

Ingredients needed to make turron de alicante y jijona:

For the turron de jijona (soft nougat):

  • 14 oz honey
  • 7 oz sugar
  • 10 oz almonds
  • Freshly grated lemon zest, as required
  • 1 egg white
  • Dash of ground cinnmon

For the turron de alicante (hard nougat):

  • 10 oz honey
  • 22 oz toasted almonds
  • 14 oz sugar
  • 2 egg whites
  • 4 drops aniseed extract
  • 1 package wafers

Cooking instructions for turron de alicante y jijona:

To make turron de jijona:

  • Spread the almonds in a lightly oiled baking sheet and toast them in the oven at 210 degrees F, until they are golden brown.
  • Transfer the almonds in batches to a blender and grind them into fine powder.
  • Whisk the egg white briskly until they form soft peaks and set aside.
  • Pour honey into a frying pan and stir in the sugar.
  • Heat the mixture over moderate heat while stirring it with a wooden spatula until the sugar dissolves and forms a thick syrup.
  • Remove the syrup from heat and fold in the whisked egg white.
  • Blend the mixture properly until it is free of any lumps and turns into a lighter tone; it will take about 10 minutes.
  • Sprinkle  a dash of cinnamon on the mixture and stir them well together along with the lemon zest.
  • Add the ground almonds and stir well until it is distributed uniformly throughout the mixture.
  • Line a container with parchment paper and pour the above mixture into it.
  • Keep a weight on top of the container to keep it well pressed and start making the harder nougat.
  • Set the nougat aside for few days until set.

To make turron de alicante:

  • Beat the egg whites until they form soft peaks.
  • Stir sugar into a saucepan of sugar and heat it until the latter dissolves.
  • Bring the mixture to boil and reduce to a simmer before continuing to cook it until it thickens into a semi-thick syrup.
  • Pour honey into a separate saucepan and heat it before stirring into the syrup; the syrup should be removed from heat at this point.
  • Chop the almonds and add a few drops of aniseed extract; toss well to mix.
  • Stir it into the egg whites and pour in the syrup-honey mixture.
  • Fold them into a uniform mixture and set aside.
  • Line a square cake pan with parchment paper and arrange the wafers on the bottom.
  • Pour the nougat mixture into the lined mold and level the surface with a spatula.
  • Place a weight on top to press it firmly and set aside for a few days until set.
  • Chop the nougats with a sharp knife into small squares and store them in an air-tight container.

Image credit: Wikimedia Commons

2 comments

  1. Is that US oz or UK oz?

    • Hi! I took over this site recently, so I’m not sure. But I do know that the author was from the UK, so I am going to assume UK. Regardless, the difference is so small, that you could use either and be OK.

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