Sven Kocht.
← Back to recipes

Sweets & Baking

Turrón de almendra – soft house variant

6 · Sweets & Baking

Recipe photo: Turrón de almendra – soft house variant (Sweets & Baking)
AI-generated serving image

This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.

Learn more about our image presentation

Almond honey nougat between wafers. House variant based on a published Torrone technique, not a protected Alicante Turrón.

Timing

  • Active approx. 25 minutes; Planning value
  • Heat for approx. 25 minutes; End points 120/145 °C
  • Rest: at least 4 hours.

Estimated nutrition

per serving · Calculated for 6 servings.

Energy
≈ 540 kcal
Protein
≈ 12 g
Carbohydrates
≈ 67.3 g
Fat
≈ 23.3 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

  • 300 g roasted almonds · ≈ 300 g · Assumed quantity / reference product
    Mandel süß (H210100)
  • 250 g honey · ≈ 250 g · Assumed quantity / reference product
    Honig (S120000)
  • 200g sugar · ≈ 200 g · Assumed quantity / reference product
    Zucker weiß (Raffinadezucker/Weißzucker) (S111000)
  • 30 ml water (2 tbsp) · ≈ 30 g · Assumed quantity / reference product
    Trinkwasser (N110000)
  • 1 pasteurized egg white · ≈ 33 g · Assumed item weight × count; total amount
    Hühnerei Eiklar, roh (E113100)
  • 2 matching wafer plates · ≈ 10 g · Assumed item weight × count; total amount
    Backoblaten (D651700)

Not included in the base calculation

  • 1 tsp vanilla extract · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

  • 300 g roasted almonds
  • 250 g honey
  • 200g sugar
  • 30 ml water (2 tbsp)
  • 1 pasteurized egg white
  • 1 tsp vanilla extract
  • 2 matching wafer plates

Instructions

  1. Line a shape measuring approximately 20 × 15 cm with a wafer. Have a candy thermometer, a heatproof bowl and a sturdy mixer ready; Keep almonds warm.
  2. Bring honey separately to 120 °C. Heat the sugar and water in a second pot to 145°C. Beat the egg white until stiff.
  3. While stirring continuously, first incorporate the hot honey, then the sugar syrup in a thin stream. Do not pour onto the beaters. Beat until thick and glossy, about 5 minutes. Never touch hot sugar mixture.
  4. Fold in the almonds and vanilla. Spread between the wafers in the tin and smooth with a heatproof spatula. Allow to cool and solidify for at least 4 hours, then cut.

Tips

  • This soft house variant differs from hard Alicante Turrón. Source: Lidia’s Bistrot; no own cooking test.
  • Nicolaus says: “Today we count portions, not Christmas cookies.”