Turrón de Almendras Especiado (Imprimir)
Bocaditos masticables de turrón estilo nougat con almendras tostadas y especias cálidas, una elegante variación del clásico español.
# Ingredientes:
→ Nut Base
01 -
250 g whole blanched almonds, toasted
02 -
1/2 tsp ground cinnamon
03 -
1/4 tsp ground cardamom
04 -
1/8 tsp ground cloves (optional)
05 -
Zest of 1 small orange
→ Syrup
06 -
150 g granulated sugar
07 -
175 g honey
08 -
1 large egg white
09 -
Pinch of salt
→ Finishing
10 -
Edible wafer paper (optional, for lining)
11 -
Powdered sugar, for dusting
# Instrucciones:
01 -
Line an 8×8 inch (20×20 cm) square pan with parchment paper or wafer paper.
02 -
In a dry skillet, toast almonds until golden and fragrant. Let cool slightly, then mix with cinnamon, cardamom, cloves, and orange zest. Set aside.
03 -
In a saucepan, combine sugar and honey. Heat over medium-low heat, stirring until the sugar dissolves. Bring to a simmer and cook until syrup reaches 121°C on a candy thermometer.
04 -
Meanwhile, beat egg white with a pinch of salt to soft peaks.
05 -
Once the syrup reaches 121°C, slowly pour it in a thin stream into the egg white while beating on low speed. Continue beating until the mixture thickens and becomes glossy, about 5 minutes.
06 -
Fold in the spiced almond mixture by hand until evenly distributed.
07 -
Spread the mixture into the prepared pan, pressing it evenly and firmly. Top with another sheet of wafer paper if using.
08 -
Let cool at room temperature for at least 2 hours, then cut into bite-sized squares.
09 -
Lightly dust with powdered sugar before serving.
# Notas:
01 -
Store in an airtight container at room temperature for up to 1 week.
02 -
You can substitute pistachios or hazelnuts for variation.
03 -
For a chewier version, reduce cooking temperature to 118°C.