Traditional Spanish Marzipan Turon
Indulge in this delightful Spanish treat known as Turon, a traditional candy often enjoyed during Christmas celebrations. This hard version of Turon combines the rich flavor of toasted almonds, sweet honey, and homemade marzipan, creating a beautifully textured confection that melts in your mouth. The marzipan adds a unique sweetness and complexity to these bite-sized squares. Perfect for sharing at holiday gatherings or as a sweet gift, this recipe brings a slice of Spanish tradition to your festivities.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Blanched almonds, toasted
450 g (Toast lightly before using)
Granulated sugar
225 g (Use for both marzipan and candy mixture)
Clear honey
125 ml (Measure liquid honey)
Ground almonds
50 g (Use as part of marzipan)
Icing sugar (confectioners')
40 g (Dust working surface and use for marzipan)
Additional granulated sugar
15 g (For marzipan)
Egg yolk
1 (Use fresh yolk)
Almond essence (extract)
1 dash (Add to marzipan for flavor)
Instructions
1
To make the marzipan, sift together the blanched almonds, icing sugar, and granulated sugar into a mixing bowl. Mix lightly with a fork to ensure an even distribution of ingredients.
2
Gradually incorporate the egg yolk and a dash of almond essence, stirring with a spatula or wooden spoon until the mixture starts to come together.
3
Dust a clean surface with a little icing sugar and turn the marzipan mixture out. Knead the marzipan for about 5 minutes, using the heel of your hand, until the dough becomes very smooth and pliable. Set aside.
4
In a large saucepan, combine the toasted almonds, granulated sugar, and honey. Place the pan over very low heat, stirring constantly until the sugar completely dissolves.
5
Once dissolved, increase the heat to moderate and bring the mixture to a boil. Let it cook for an additional 3 minutes, continuously stirring to prevent it from burning.
6
Remove the pan from the heat and stir in the prepared marzipan. Beat the mixture until the ingredients are evenly combined and no lumps remain.
7
Pour the mixture into a well-greased baking pan measuring 15 cm (6 in) x 23 cm (9 in). Spread it out evenly and allow it to cool slightly.
8
While the mixture is still warm, score it into 4 cm (1 1/2 in) squares to make cutting easier once it’s cooled completely.
9
Let it cool to room temperature, then carefully remove the squares from the pan and break them apart. Serve them on a plate or wrap them in greaseproof or waxed paper for storage.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Spanish Marzipan Turon?
Traditional Spanish Marzipan Turon is a delightful almond and honey candy often enjoyed during Christmas celebrations, featuring a hard texture and homemade marzipan.
What are the primary ingredients needed for this Turon recipe?
The main ingredients include toasted blanched almonds, granulated sugar, clear honey, ground almonds, icing sugar, egg yolk, and almond essence.
How is the marzipan for this recipe prepared?
The marzipan is made by sifting almonds and sugars together, incorporating egg yolk and almond essence, and kneading the mixture until smooth and pliable.
How long should I knead the marzipan dough?
You should knead the marzipan for about 5 minutes using the heel of your hand until it becomes very smooth.
What kind of almonds are used for the main candy mixture?
The recipe calls for 450 grams of blanched almonds that have been toasted lightly before use.
How do you combine the honey and sugar for the Turon?
Combine toasted almonds, sugar, and honey in a saucepan over very low heat until the sugar dissolves completely.
How long should the honey and almond mixture boil?
Once the mixture reaches a boil over moderate heat, let it cook for exactly 3 minutes while stirring continuously.
When should the marzipan be added to the mixture?
The marzipan should be stirred into the almond and honey mixture immediately after the pan is removed from the heat.
What size baking pan is recommended for this recipe?
Use a well-greased baking pan measuring 15 cm x 23 cm or 6 inches x 9 inches.
How do you ensure the Turon squares are easy to cut?
Score the mixture into squares while it is still warm to make it easier to break apart once it has cooled completely.
What size should the individual Turon squares be?
The Turon should be scored into 4 cm or 1.5 inch squares.
How should the finished Turon be stored?
Store the Turon squares by wrapping them in greaseproof or waxed paper to maintain their texture.
Is this a hard or soft version of Turon?
This recipe produces the hard version of Turon, which has a crunchy yet melt-in-your-mouth texture.
What role does the egg yolk play in the marzipan?
The egg yolk acts as a binding agent and adds richness to the homemade marzipan mixture.
Can I use almond essence in this recipe?
Yes, a dash of almond essence is added to the marzipan to enhance its flavor and complexity.
What is the importance of sifting the dry ingredients for marzipan?
Sifting blanched almonds and sugars ensures even distribution and prevents lumps in the marzipan dough.
How much honey is required for this recipe?
The recipe requires 125 ml of clear liquid honey.
What temperature should be used to dissolve the sugar initially?
You should use very low heat while stirring constantly to dissolve the sugar without burning it.
What is the total amount of granulated sugar used?
A total of 240 grams is used: 225 grams for the main candy mixture and 15 grams for the marzipan.
How should the marzipan be mixed initially?
Use a spatula or wooden spoon to stir the yolk and essence into the dry ingredients until it begins to come together.
Is icing sugar used for anything other than the marzipan?
Icing sugar is also used to dust the work surface before kneading the marzipan dough.
Why is constant stirring necessary during the boiling phase?
Stirring continuously during the 3-minute boil prevents the honey and sugar mixture from burning.
What should I do if the marzipan mixture has lumps?
Beat the mixture thoroughly after adding the marzipan to the honey base until all ingredients are evenly combined and smooth.
Can this recipe be prepared in advance for Christmas?
Yes, as a traditional holiday candy, it can be made ahead and stored in waxed paper.
What texture should the marzipan have before it is added to the candy?
The marzipan should be smooth, pliable, and thoroughly kneaded.
How much ground almond is needed for the marzipan component?
The recipe uses 50 grams of ground almonds specifically as part of the marzipan mixture.
Does the pan need to be greased?
Yes, the baking pan must be well-greased to allow the hard candy to be removed easily once cooled.
When is the Turon safe to remove from the pan?
You should let the mixture cool completely to room temperature before removing the squares.
Can I use this Turon as a gift?
Yes, its traditional nature and beautiful texture make it an excellent sweet gift for holiday gatherings.
What is the best way to serve Turon?
Serve the broken squares on a plate as a dessert or sweet treat during festive celebrations.