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International Holiday Recipe #2- Spain-Turron Jijona

From what I have gathered through research Turron Jijona is a candy served at Christmas in Spain, however it seems it actually has an Arabic origination. It could be so widespread because it's actually a very simple recipe. I couldn't find anything that pointed to a "why" this is a tradition in some Spanish homes at Christmas so if anyone knows please feel free to share the info. I can tell you it's not a quick and easy recipe that you can enjoy immediately though, It has to set for 3 days.

  • 1 cup orange blossom honey
  • 1 cup finely ground almonds
  • 2 egg yolks
  • 1 teaspoon ground cinnamon (optional)
  • 1/8 teaspoon lemon zest (optional)
  • 1 egg whites, beaten stiff
  1. Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. Mix the egg yolks, cinnamon, and lemon zest into the almonds. Fold the egg whites into the mixture.
  2. Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. Place a sheet of parchment paper atop the mixture and then place a cutting board over the paper; place a few items on top of the cutting board to give it some weight.
  3. Allow the turron to dry for 3 days. Cut into 1-inch squares to serve.

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