INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1474
Calories From Fat: 1068
Total Fat: 126.9g
Cholesterol: 360.2mg
Sodium: 78.2mg
Potassium: 1705.4mg
Carbohydrates: 49.5g
Fiber: 24.7g
Sugar: 11.6g
Protein: 56.7g