Spanish Turron
Ingredients:
8 ounces caster sugar
8 ounces ground almonds
2 egg yolks
1 egg white
Method:
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 1/2 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 hardens, then slice it into 1 inch squares.
Makes 12 pieces.
The Foodie posted on May 10th, 2007
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