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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.




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