Torró de gema cremada

  • Petit four
  • 8
  • 60 minutes
Not yet rated

Torrons are a hugely popular Christmas confection throughout Spain over the festive season. Cristina Sánchez and Eduard Sellabona share their recipe for the exquisite Catalonian variety of torró de gema cremada.

First published in 2015
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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!





Lightly blend together the egg yolks with the vanilla extract without whisking
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
Knead until the dough feels like marzipan. Form the dough into a round ball and dust with icing sugar
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
Place the dough on a piece of baking paper and dust generously with caster sugar
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
Once the crust is cold and no longer sticky, turn the dough over and do the same to the other side
Cover with baking paper and leave to rest for at least 4–5 days before eating
First published in 2015

Cristina Sánchez and Eduard Sellabona are a couple of food lovers living in La Vall d’en Bas, northern Catalonia, who love tasting local quality products and discovering gems in the very rich Catalan restaurant scene.

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