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Torró de gema cremada

by Cristina Sánchez and Eduard Sellabona
Torró de gema cremada

Torró de gema cremada

PT1H

PT

Why not try?

Torrons (or turrones in Spanish) are an omnipresent dessert at Spanish Christmas tables. There are many varieties of these traditional sweets involving different ingredients and combinations, but they are generally made of almonds or hazelnuts, sugar, honey and egg.

The most popular variety in Catalonia, and the one few people attempt themselves at home, is the torró de gema cremada. This recipe is very easy and very tasty. Have fun and be careful with the blowtorch!

Ingredients

Metric

Imperial

1
Lightly blend together the egg yolks with the vanilla extract without whisking
2
Mix together the ground almonds and icing sugar and gradually add the yolks while kneading. If the dough is too wet and sticks to your hands, add more icing sugar and ground almonds, always in the same proportion
image
3
Knead until the dough feels like marzipan. Form the dough into a round ball and dust with icing sugar
4
Use a rolling pin to flatten the dough into a rectangle approximately 1.5cm thick, then use a sharp knife to cut the sides to form a smooth rectangle
image
5
Place the dough on a piece of baking paper and dust generously with caster sugar
6
Melt the sugar to form a caramel crust with a traditional burner. If you don’t have a traditional burner you can use a blowtorch
7
Once the crust is cold and no longer sticky, turn the dough over and do the same to the other side
image
8
Cover with baking paper and leave to rest for at least 4–5 days before eating
 

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