Learn how to make a home-style version of the soft almond nougat associated with Jijona. This recipe uses roasted ground almonds, honey, sugar and lemon zest. It is an accessible kitchen adaptation rather than a claim to reproduce a protected artisan production process.

Turrón a la piedra and traditional Jijona turrón are both associated with the almond-confectionery heritage of Alicante, but they are not interchangeable. Their flavouring, preparation and texture differ in ways that matter when buying a gift, baking or serving them as a dessert.