History

Turron de Jijona (or turron de Xixona) from the Alicante province south of Valencia has been made since at least the 16th century. The soft turron mashes the Marcona almonds with Valencian orange-blossom honey into a paste, distinguishing it from the hard turron de Alicante (whole almonds in a brittle). The dish dominates Spanish December tables and is sold across the city in season. The Xixona and Jijona DOPs cover the canonical varieties.

Common allergens: Tree nuts, Egg whites

Make it at home

Yield Makes one 20x12 cm barHands-on 25 minTotal 4 hr 30 minDifficulty Intermediate

Ingredients

  • 300g Marcona almonds, blanched and toasted
  • 200g orange-blossom honey
  • 100g caster sugar
  • 2 egg whites
  • Pinch of salt
  • Edible rice paper for lining

Method

  1. Toast the almonds in a 180 C oven for 8 minutes until light gold. Cool, then grind to a fine paste in a food processor (around 4 minutes; the paste releases oil).
  2. Heat the honey in a saucepan to 130 C (use a sugar thermometer).
  3. In a separate pot, dissolve the sugar in 2 tablespoons of water; boil to 121 C (soft-ball stage).
  4. Whisk the egg whites and salt to soft peaks; slowly pour in the hot sugar syrup whisking constantly; then the hot honey, whisking. The mixture should triple in volume.
  5. Fold in the ground almond paste in three additions.
  6. Line a 20x12 cm mould with edible rice paper. Pour in the mixture and smooth the top with rice paper on top.
  7. Press a heavy weight (a brick wrapped in foil) on top; rest 4 hours at room temperature.
  8. Unmould and slice into thin slices.

Tip from the editors. The almond paste must be very smooth; grind for the full 4 minutes. The honey-and-egg-white temperatures are exact; use a sugar thermometer.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat turron de jijona

Turron de Jijona in Valencia

Mercado Central ★ 4.8

Mon-Sat 07:30-14:30, closed Sun

Mercado Central in Valencia is the 8,000 sqm modernist food market inaugurated in 1928, with 400-plus stalls of fish, produce, meat and the city's chef-supply backbone.

Tip: Best on Saturday mornings before 11:00. Central Bar by Ricard Camarena for bocadillo de calamares.

Plaza del Mercado 6, Valencia 46001

Mercado de Colon ★ 4.6

Daily 07:30-02:30

Mercado de Colon in Valencia's Eixample is the 1916 modernist food-hall market, now a gastronomic-and-leisure space with horchaterias, wine bars and casual restaurants.

Tip: Horchateria Daniel for horchata, Habitual for arroz, Ma Khin for pan-Asian. Open daily through the evening.

Calle Jorge Juan, 19, 46004 Valencia

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