Crunchy turron and caramel biscuit

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:

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.

The recipe for almond French toast with tender turron and red berries Awaken your senses with this French toast recipe: […]

The recipe for scallops with sauce and Marquesa shavings Would you like the recipe for these tasty scallops? Make your […]

The recipe for pineapple with turron and Marquesas Have you ever thought about mixing pineapple with Delaviuda Christmas sweets? It […]

The recipe for sea bass with sweet almond purée Discover how to prepare this fish with Delaviuda almond paste. Write […]

The recipe for hot pork tataki and crunchy turron Prepare this Japanese dish, but with a special touch thanks to […]

The recipe for black pudding with crunchy turron Would you like thee recipe for this tasty black pudding with a […]