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Turrones recipe
courtesy of Cocina Cubana/ Preston Pittman / 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.
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