Today these sweets can be bought all over Spain. In olden days, Turron was a costly treat, and was made at home for special occasions such as christmas or Easter. Each family had its own recipe. I haven't made it yet, but it might be fun to try.
250g / 8 oz castor sugar
240g / 8 oz ground almonds
2 egg yolks
1 egg white
Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks, one after the other. Whisk the egg white into a stiff foam and fold it into the mixture. Lay a sheet of foil over a baking sheet and place the mixture on it. Press the mixture into a slab about 1.5cm /1/2 inch thick using a rolling pin and your fingers. Cover it with foil and place a wooden board weighted down with a couple of full tin cans on top. Leave the turron to stand for 3 days, so that it dries out and hardnes, then slice it into 2.5cm/ 1 inch squares.
Note: EggBeaters and Just Whites can be used in place of raw eggs.
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