How to make
In Spain, turron is traditionally present at every table at Christmas, Christmas Eve and New Year.
It is served along with the typical lard cookies - Polvoron, sweet Mazapan and apple cider - sidra.
Inevitably, however, the king of Christmas delicacies is the turron. There are different varieties - soft, hard, with almonds, peanuts, walnuts, chocolate, coconut, egg yolk and many other combinations.
One of the most typical is the soft almond turron, which I will present to you in this recipe. You can find it under the name Turron blando or Turron de piedra.
Apart from it being a traditional dessert at the festive table, it can be served with afternoon coffee as something extra, or it can also serve as an original gift for your loved ones. In addition, this turron is ideal for making a variety of mousses, creams, sauces and be a component to cakes, biscuits and pastries.
And one more explanation, in order for you to picture it better - Turron is a kind of like halva.
To prepare it, follow these steps
Roast the almonds for 20 minutes at 180 degrees without preheating the oven.
Allow the nuts to cool for at least 2 hours.
Put the sugar with the lemon peel in a blender and blend them very finely.
Add the almonds and part of the cinnamon and blend them again into a smooth paste. If it sticks to the walls of the appliance, push it down and blend it again until you get a paste.
In case you want pieces of almonds in the turron, you can set aside a few nuts and add them crushed at the end.
Use a silicone mold or a wooden box with a rectangular size of 8″/4″ (20/10 cm) and cover it with a layer of acetate or other household paper for pastries, which does not allow fat to leak through it.
If it has Christmas decorations on it, it's even better. The ends of the paper should come out of the form so that the turron can be wrapped afterwards, especially if it is a gift. Sprinkle it with the remaining cinnamon powder.
Pour the almond paste into the mold and press it down with the back of a spoon until it becomes a compact and firm block. Leave it for 1 hour.
The finished traditional Christmas Almond Turron can be consumed on the same day by cutting it into pieces. However, it is best when it is left for at least 3-4 days.
Have fun and be festive!
* I will also attach to the photos what my turron molds look like, which you can get relatively easy.
