Description
Turron de Jijona. The bakeries (turron) in Spanish means nougat. This is a traditional Spanish Christmas sweet, which is prepared from honey, or yolk proteins, a variety of nuts. Since November, the shelves crammed with all sorts of toronov almond, yolk, chocolate, with candied fruits, pralines with rice, all do not count! The Spaniards say that there is no such woman who tasted the taste of turron Spanish champagne, will not agree to any of Your adventures! For the contest "new year tastes of the planet."
Ingredients
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Sugar
250 g
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Honey
250 g
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Almonds
250 g
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Hazelnuts
250 g
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Egg white
5 piece
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The cake
1 piece
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Cinnamon
Cooking
Almond scald with boiling water, remove the skin. This process took the most time, it is better to clean the almonds in advance. Although surely there is some clever way to do this quickly than to remove skin from each nut? Had to do half the rules...
Together with hazelnuts and fry, stirring constantly.
Nuts grind in a blender.
Egg whites beat until thick foam, add the nuts, mix gently.
In a saucepan pour the honey and heat over low heat, stirring, bring to a boil. Add sugar to interfere until dissolved.
Add in honey and peanut butter, stir, cook another 10 minutes on very low heat. Careful not to burn! [b]the Basic rule of turron, as I understand it, the longer you boil the honey in the previous paragraph, the harder the bakeries. The more protein the softer the sweetness.[/b]
From waffle Korzh cut out bottom, size shape. The bakeries really sticks to parchment and it's hard torn off. The original recipe used rice paper, but can't find her, but the wafers more affordable. (even in my own province ;-) )
Spread an even layer of the obtained mass. Leave to harden in a cool place, but not in the refrigerator. Before serving, slice into squares/wedges and sprinkle with cinnamon. I decorated with candied fruit. Spanish sweetness was approved by the chief taster, so the experiments will continue!
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