from Spain Turron, a sweetmeat made from almonds which is Moorish in origin,
450 g (1 lb) 4 cups Blanched almonds, toasted
225 g (8 oz) 1 cup Sugar
125 ml (4 fl oz) 1/2 cup Clear honey
225 g (8 oz) 1 cup Sugar
125 ml (4 fl oz) 1/2 cup Clear honey
for the marzipan
50 g (2 oz) 1/2 cup Ground almonds
40 g (1 1/2 oz) 1/3 cup Icing (confectioners) sugar
15 g (1/2 oz) 1 1/2 Tbs Sugar
1/2 Egg yolk
Dash of almond essence (extract)
40 g (1 1/2 oz) 1/3 cup Icing (confectioners) sugar
15 g (1/2 oz) 1 1/2 Tbs Sugar
1/2 Egg yolk
Dash of almond essence (extract)
method
1. To make the marzipan, sift the almonds, icing (confectioners') sugar and sugar into a bowl. Mix lightly together. Gradually beat in the egg yolk and almond essence (extract), using a knife or a spatula to stir them in. Lightly dust a working surface with icing (confectioners') sugar. Turn the marzipan mixture out on to the working surface and knead it, pressing down and away from you with the heel of your hand, for 5 minutes or until the mixture is very smooth. Set the marzipan aside.
2. Combine the almonds, sugar and honey in a large saucepan and set the pan over very low heat. Cook the mixture until the sugar has dissolved, stirring constantly. Increase the heat to moderate and bring to the boil. Cook for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the marzipan. Beat the mixture until the ingredients are thoroughly combined.
3. Spoon the mixture into a well-greased 15 cm (6 in) by 23 cm (9 in) baking pan, and set aside to cool slightly. Mark the mixture into 4 cm (1 1/2 in) squares and leave aside to cool completely.
4. Remove the sweets (candies) from the pan and break them into squares. Either place the sweets (candies) on a serving plate, or wrap them in greaseproof or waxed paper and store until required.
2. Combine the almonds, sugar and honey in a large saucepan and set the pan over very low heat. Cook the mixture until the sugar has dissolved, stirring constantly. Increase the heat to moderate and bring to the boil. Cook for 3 minutes, stirring constantly. Remove the pan from the heat and stir in the marzipan. Beat the mixture until the ingredients are thoroughly combined.
3. Spoon the mixture into a well-greased 15 cm (6 in) by 23 cm (9 in) baking pan, and set aside to cool slightly. Mark the mixture into 4 cm (1 1/2 in) squares and leave aside to cool completely.
4. Remove the sweets (candies) from the pan and break them into squares. Either place the sweets (candies) on a serving plate, or wrap them in greaseproof or waxed paper and store until required.
serving amount
about 24 sweets {candies)
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