Ingredientes para Turon From Spain
- Blanched Almonds
- ½ cup (100g) granulated sugar
- Clear Honey
- Ground Almonds
- Icing
- Egg Yolk
- Almond Essence
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Como fazer Turon From Spain
- **Make the Marzipan:** Sift together 1 cup (120g) blanched almonds, ½ cup (60g) powdered sugar, and ¼ cup (30g) granulated sugar into a bowl.
- **Combine:** Mix the dry ingredients lightly.
- **Add Wet Ingredients:** Gradually beat in 1 large egg yolk and 1 teaspoon almond extract, using a knife or spatula to gently incorporate.
- **Knead the Marzipan:** Lightly dust a work surface with powdered sugar. Turn the marzipan mixture onto the surface and knead for 5-7 minutes, or until very smooth and pliable.
- **Set Aside:** Set the marzipan aside.
- **Cook the Sugar Mixture:** Combine ½ cup (70g) blanched almonds, ½ cup (100g) granulated sugar, and ¼ cup (60g) honey in a heavy-bottomed saucepan.
- **Melt the Sugar:** Set the pan over very low heat and cook, stirring constantly, until the sugar is completely dissolved.
- **Bring to a Boil:** Increase the heat to medium-high and bring the mixture to a rolling boil.
- **Boil and Stir:** Boil for exactly 3 minutes, stirring continuously to prevent burning.
- **Incorporate Marzipan:** Remove from heat and immediately stir in the prepared marzipan.
- **Mix Thoroughly:** Beat the mixture vigorously until the marzipan is fully incorporated and the mixture is smooth and homogenous.
- **Pour into Pan:** Pour the mixture into a well-greased 8x11 inch (15cm x 23cm) baking pan.
- **Cool and Cut:** Let it cool slightly, then score the mixture into 2 inch (4cm) squares while still slightly soft. Let it cool completely.
- **Break into Squares:** Once completely cool, carefully break the turrón into individual squares along the scored lines.
- **Serve or Store:** Serve immediately, or wrap the turrón pieces in parchment paper or wax paper and store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
68g
Fat
4g
Carbs
6g
