| 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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