> Recipes > Almond

Torró de gema cremada

Torró de gema cremada

PT1H

PT

Share recipe

hide story show story

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

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Get in touch

Torró de gema cremada

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: