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Turrón De Yema Tostada – Spanish Christmas Egg Yolk Turron – Spanish Recipe

Try this chewy, almond paste with crunchy toasted toffee on top - moorish!


  • 250 g ground almonds
  • 200 g icing sugar
  • 4 egg yolks
  • 1 pod or 1 teaspoon vanilla essence
  • Granulated sugar for the top


  1. Mix the ground almonds and icing sugar in a bowl. Add the vanilla essence and mix.
  2. Add the egg yolks one at a time and mix well. Work the mixture with your hands, turn out onto a work surface and continue to knead until it is well blended.
  3. Select a mould - a loaf tin will work well - and line it with cling film. Squish the almond mixture into the base of the tin and push it firmly down, filling all the gaps. Fold over the cling film to stop the turrón drying out. Place a heavy weight on top.
  4. Leave it to stand for 3-4 days, then turn it out of the mould onto a serving plate. Sprinkle sugar on top to cover (2-3 tablespoons) and using a blow torch carefully melt the sugar to form a toffee.
  5. Cut into thin wedges to serve.