| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | 1 | Servings | |
INGREDIENTS
| 8 | oz | Caster sugar |
| 8 | oz | Ground almonds |
| 2 | Egg yolks | |
| 1 | Egg white |
INSTRUCTIONS
Today these swwets can be bought all over Spain. In olden days, Turron was a costly treat, and was made at home for special occasions such as christmas or Easter. Each family had its own recipe. Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks, one after the other. Whisk the egg white into a stiff foam and fold it into the mixture. Lay a sheet of foil over a baking sheet and place the mixture on it. Press the mixture into a slab about 1.5cm /1/2 inch thick using a rolling pin and your fingers. Cover it with foil and place a wooden board weighted down with a couple of full tin cans on top. Leave the turron to stand for 3 days, so that it dries out and hardnes, then slice it into 2.5cm/ 1 inch squares. Note: EggBeaters and Just Whites can be used in place of raw eggs . Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: LeiG@aol.com
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