Jijona Nougat
Instructions:
- rice paper or wax paper
- 1 lb. blanched almonds
- 1 lb. hazelnuts
- 5 egg whites
- 1 c. honey
- 1/2c. sugar
- 1 tsp. cinnamon
- Line the bottom and sides of a 9x 13-inch cake tin with wax paper or rice paper. For thicker turrn, use a smaller cake tin.
- Spread out the almonds and hazelnuts on separate cookie sheets. Put in oven and toast at 350F for 10 minutes. Place the hazelnuts in a kitchen towel and rub them until the skins come off. Chop all nuts or grind in food processor until fine.
- Whip the egg whites until they hold stiff peaks. Fold in nuts.
- In a large pan, mix the honey and sugar and melt over medium heat.
- Stir the nut mixture into the honey mixture. Cook over low heat, stirring constantly, for about 10 minutes. Remove from heat.
- Spread the turrn into the prepared cake tin. When cold, sprinkle cinnamon on top. Then cut into squares.
- Preparation time: 1 hour
- Makes about 40 pieces