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Cuban Turrones recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1 cup almonds
1 cup hazelnuts
1 cup honey
1 cup sugar
5 egg whites
Blanch the almonds and remove the skins. Toast the almonds with
hazelnuts in an open oven. Stir constantly. Chop them fine. Beat the
egg whites until they are very stiff and add to nuts.
In the pan, mix the honey and sugar and melt over
heat. Add the nut paste, mix and stir constantly for ten minutes and
remove from heat.
Put in shallow china dishes lined with rice
paper. When cold, sprinkle cinnamon on top. Cut into small pieces
when set.
Main Cuban recipe pages:
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main
dishes •
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