Lovers of everything nutty will not be able to pass by this European dessert, which is especially popular in Spain. The only catch is that we need a very accurate kitchen scale and thermometer, but the result will be worth it, believe me!
It is necessary
- On a 24x10 cm tile:
- - 172 g of sugar;
- - 43 ml of water;
- - 1 vanilla pod;
- - 172 g of ground almonds;
- - 29 g of condensed milk;
- - 29 g of liquid glucose;
- - 29 g cream 33%;
- - 57 g of your favorite nuts.
Instructions
Step 1
Boil water syrup with sugar and vanilla pod. The temperature of the finished syrup is 116 degrees. Boil the cream with glucose in a separate saucepan.
Step 2
Mix ground almonds with condensed milk in a mixer bowl at minimum speed. Slowly, without ceasing to interfere, add the cream with glucose, and then filter the hot syrup into the mixture. Stir until cooled. Almost at the very end, we add our favorite nuts.
Step 3
Line the prepared form with baking paper. Put a turron in it and put it under the press for a week. Garnish with powdered sugar or nuts when serving.
