Turrón De Jijona Soft Almond Nougat

If you’re looking to add a touch of Spanish tradition to your holiday baking this year, then you’re in for a treat with our delicious recipe for Turrón De Jijona Soft Almond Nougat. This sweet and indulgent dessert is a classic Christmas favorite in Spain, known for its rich almond flavor and soft, chewy texture. Perfect for gifting or serving at festive gatherings, this recipe captures the essence of Spanish holiday celebrations. Let’s dive into the ingredients and steps to create this delightful Turrón De Jijona Soft Almond Nougat.

Ingredients:

– 2 cups of whole almonds
– 1 cup of honey
– 1 cup of sugar
– 2 egg whites
– 1/4 teaspoon of salt
– 1 tablespoon of orange blossom water (optional)
– 1 tablespoon of powdered sugar, for dusting

Instructions:

1. Begin by preheating your oven to 350°F (175°C) and spreading the whole almonds evenly on a baking sheet. Roast the almonds in the oven for about 10-12 minutes, or until they are fragrant and lightly golden. Make sure to stir them occasionally for even toasting.

2. Once the almonds are roasted, remove them from the oven and allow them to cool slightly. Reserve a few whole almonds for garnishing later, then transfer the rest to a food processor. Pulse the almonds until they are finely ground, but be careful not to over-process them into a paste.

3. In a medium saucepan over medium heat, combine the honey and sugar. Stir the mixture continuously until the sugar is completely dissolved and the mixture reaches a temperature of 280°F (140°C) on a candy thermometer. This process will take about 8-10 minutes.

4. While the honey and sugar mixture is cooking, in a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. This will take about 5-7 minutes using a hand mixer.

5. Once the honey and sugar mixture has reached the desired temperature, carefully pour it into the bowl with the beaten egg whites while continuously whisking. Stir in the orange blossom water if using, and then fold in the ground almonds until well combined.

6. Line a rectangular baking dish with parchment paper, leaving some excess on the sides for easy lifting later. Pour the almond mixture into the dish, using a spatula to smooth the top evenly. Place the reserved whole almonds on the surface as a decorative touch.

7. Allow the Turrón De Jijona to set at room temperature for at least 4-6 hours, or preferably overnight. Once set, lift the nougat out of the dish using the parchment paper overhang and dust the top with powdered sugar.

8. To serve, slice the Turrón De Jijona Soft Almond Nougat into small squares or bars using a sharp knife. Enjoy this sweet and nutty treat on its own or alongside a cup of hot chocolate or coffee for a truly festive Spanish experience.

Get ready to impress your guests or delight your loved ones with this delectable Turrón De Jijona Soft Almond Nougat recipe this holiday season. The perfect balance of sweetness and nuttiness makes it a wonderful addition to any Christmas celebration. Happy baking!