"Turron de yema" Egg yolk nougat

Ingredients:

.         300 grams ground almonds

·         300 grams icing sugar

·         6 egg yolks

·         grated rind of lemon

·         grated cinamon

·         Mix the ground almonds with the egg yolks

·         Make a syrup with the icing sugar and add the cinamon and lemon rind

·         leave to cook until it begins to turn brown.

·         Add the almond paste and cook slowly stirring all the time.

·         When it thickens nicely and does not stick press into a rectangular mould and leave to cool.

·         You can tip it out of mould after a couple of days.

"Turron de Alicante" (hard nougat)

Ingredients:

·         1 kilo Rosemary Honey

·         500 gms sugar

·         2 egg whites

·         1,500 gms almonds, heated up in oven

·         1 lemon

·         Slowly heat the honey in a saucepan until all the water that it contains has evaporated.

·         Add the sugar and mix with a wooden spatula

·         Beat the egg white until stiff and then add to the mixture.

·         Stir briskly with the spatula for eight to ten minutes then stir slowly over a low flame until it begins to caramelise (turn           brown)

·         Put the hot almonds into the honey mixture with the rind of the lemon

·         Mix well and let cook slowly for a few minutes taking care it does not stick

·         The mixture is then poured into wooden moulds lined with rice paper

After two and a half hours, the turron is cut. When it is completely cold, the slices are stored in an airtight container

"Turron de Jijona" (soft nougat)

Ingredients :

·         1 dessertspoon cinnamon

·         250 gms sugar

·         250 grams white honey

·         250 grams toasted almonds

·         250 grams toasted hazelnuts

·         5 egg whites

·         Chop the nuts finely and then crush them in the mortar until they become a smooth paste

·         Beat the eggs whites stiffly and then add them to the paste

·         Put the honey and sugar in a saucepan and bring to the boil

·         Add the paste to the honey mixture

·         Mix constantly with a wooden spatula for ten minutes

·         Remove from the heat, put into wooden moulds lined with rice paper

·         Leave to cool and then sprinkle with cinnamon