Turron De Gandia

Almonds and Sugar

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

These delicious and typical Spanish turrones are familiar to all those who have visited Spain, and there are many varieties of them.

This particular one is made with blanched, skinned and roasted almonds, allowing ¾ lb of sugar to every 1 lb of almonds. The sugar used is loaf sugar, crushed and rubbed through a fine sieve. The almonds are finely chopped with half the quantity of sugar, then pounded in a mortar, the remaining sugar being added gradually. Put the mixture in an iron saucepan, bring to the boil, stirring continuously, and when sufficiently thick pour into small wooden frames or boxes lined with rice paper, till the mixture sets.