📝 About This Recipe
Hailing from the sun-drenched town of Jijona in Alicante, this 'Turrón Blando' is the crown jewel of Spanish holiday sweets. It is a luxurious, melt-in-your-mouth almond fudge characterized by its rich, oily texture and the deep, toasted aroma of Marcona almonds and orange blossom honey. This recipe guides you through the traditional process of transforming crunchy praline into a smooth, golden block of pure Mediterranean indulgence.
🥗 Ingredients
The Almond Base
- 500 grams Raw Marcona Almonds (peeled/blanched)
- 1/4 teaspoon Salt (fine sea salt to balance sweetness)
The Sweetener and Aromatics
- 250 grams Orange Blossom Honey (high quality, floral honey)
- 200 grams Granulated White Sugar
- 1 large Egg White (lightly beaten until frothy)
- 1 tablespoon Lemon Zest (finely grated, only the yellow part)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
Structural Components
- 2 sheets Edible Wafer Paper (Obleas) (cut to fit your mold)
- 1 teaspoon Neutral Oil (for greasing the mold)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Spread the Marcona almonds in a single layer on a baking sheet and toast for 8-12 minutes, shaking the tray halfway through, until they are golden brown and fragrant. Watch them closely as they can burn quickly.
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2
Allow the almonds to cool completely. Once cool, place them in a high-powered food processor or blender. Pulse until you achieve a very fine meal, almost like a damp flour. Do not over-process into butter yet; you want a fine, sandy texture.
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3
In a heavy-bottomed saucepan or a 'cazo', combine the honey and the sugar. Place over medium-low heat and stir constantly with a wooden spoon until the sugar has completely dissolved and the mixture begins to bubble.
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4
Continue simmering the honey and sugar mixture for about 5 minutes until it thickens slightly and reaches a light caramel color. Remove from the heat.
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5
Slowly add the frothy egg white to the hot honey mixture, whisking vigorously and constantly to prevent the egg from scrambling. The mixture will foam up and turn a lighter, creamier color.
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6
Return the pan to very low heat and continue stirring for 2-3 minutes. This 'cooks' the egg white and stabilizes the base.
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7
Fold in the ground almonds, lemon zest, cinnamon, and a pinch of salt. Stir with a sturdy spatula until the mixture is homogeneous and starts to pull away from the sides of the pan.
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8
Transfer this warm mixture back into the food processor. Process for 1-2 minutes. The heat and friction will release the natural oils from the almonds, turning the mixture into a soft, thick, and slightly oily paste. This is the secret to the Jijona texture.
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9
Prepare a rectangular mold (about 20x10cm). Lightly grease it and line the bottom with a sheet of edible wafer paper (oblea).
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10
Pour the warm almond paste into the mold, smoothing the top with an offset spatula. Place the second sheet of wafer paper on top.
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11
Place a weight on top of the turrón (such as a heavy board or food cans) to compress it. This forces the air out and ensures a dense, professional finish.
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12
Let the turrón rest in a cool, dry place (not the refrigerator) for at least 24 hours, though 48 hours is better. This allows the oils to settle and the flavors to mature.
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13
To serve, carefully remove from the mold and slice into thick rectangular bars or small bite-sized squares using a very sharp knife.
💡 Chef's Tips
Use Marcona almonds if possible; their higher oil content is essential for the signature 'soft' texture. If the mixture feels too dry after processing, add a teaspoon of almond oil to help it reach a paste-like consistency. Never rush the cooling/resting phase; the compression under weights is what gives it the traditional dense structure. Clean your food processor immediately after use, as the honey-almond paste becomes very sticky once it cools. Store in parchment paper and an airtight container in a cool cupboard; it will last for several weeks.
🍽️ Serving Suggestions
Serve alongside a glass of sweet Pedro Ximénez sherry or a chilled glass of Cava. Pair with a strong, bitter espresso to cut through the intense sweetness of the honey. Include it on a traditional Spanish Christmas 'bandeja de dulces' with Polvorones and Turrón de Alicante. Crumble small leftovers over vanilla bean ice cream for a sophisticated dessert topping. Serve with a few segments of fresh orange to provide a bright, acidic contrast to the rich nuttiness.