Spanish Turrón & Almonds

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.

Spanish turrón is traditionally built around a few essential ingredients: almonds, honey, sugar and, in some recipes, egg white. Yet the final texture can range from a crisp Alicante bar to a soft, finely ground Jijona turrón. Understanding the method helps explain why the two classics taste and feel so different.