Thoroughly mix the sugar and almonds in a bowl. Fold in the egg yolks, one after the other. Whisk the egg white into a stiff foam and fold it into the mixture.
Lay a sheet of foil over a baking sheet and place the mixture on it. Press the mixture into a slab about 1/2 inch thick using a rolling pin and your fingers. Cover it with foil and place a wooden board weighted down with a couple of full tin cans on top.
Leave the turron to stand for 3 days, so that it dries out and hardens, then slice it into 1 inch squares.
184 calories, 10 grams fat, 22 grams carbohydrates, 5 grams proteinper serving. This recipe is low in sodium.
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