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biscuit turrón duro y caramelo receta

Crunchy turron and caramel biscuit

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The recipe for Crunchy turron and caramel biscuit

Enjoy this exquisite dessert that enhances the flavour of Delaviuda’s hard turron.

Follow all the steps and ingredients to amaze everyone.

Combine hard nougat and caramel? Yes, you can with this recipe:

  • Time: 50 minutes
  • Servings: 6
  • Difficulty: Medium
biscuit turrón duro y caramelo receta
  • 150 g Delaviuda crunchy turron
  • 4 eggs
  • 100 g sugar
  • 100 g wheat flour
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • 30 ml caramel
  • Chopped the crunchy turron in small pieces.
  • In a big bowl, beat the eggs, sugar and vanilla extract until the mixture is thick and has double its volume.
  • Sieve the wheat flour over the egg mixture, with enveloping and gentle movements, incorporating the wheat to the dough until is well combined, don ́t overmixed to keep the lightness of the dough.
  • Add the chopped crunchy turron to the egg and wheat mixture. Gently mix until the turron is incorporated.
  • Preheat the oven to 180ºC. Pour the mixture into an oven mold, previously buttered and floured.
  • Bake to 180ºC for 35 minutes or until the biscuit is golden brown.
  • Take the biscuit out of the oven and leave to cool for some minutes before moving it to a rack to let it completely cool.
  • Once the biscuit is completely cool, cut in single portions and serve it.

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