Preparation Time20 minutes
Serving Size5 People
Bring a pot of water to the boil, add the almonds, and cook for 2 minutes. Drain the almonds in a colander and rinse with cold water. Peel off the almonds’ skins and place them on kitchen paper until they’ve dried.
Preheat the oven to 390 F. Spread the almonds on a baking sheet and roast them until golden brown. Let them cool down. Put half of the almonds aside, grind the other half in a food processor, or first put in a freezer bag, roughly chop with a rolling pin and then grind into powder by hand in a mortar.
Put the egg whites in a bowl, add the vanilla pulp (from the vanilla pod) and beat the mixture very stiff. Finally, add the cocoa powder and whisk in.
Add some water in a large saucepan and bring to a boil. Place a smaller saucepan in the larger saucepan, add the honey and heat until the honey is liquid. Gradually add the icing sugar while constantly stirring. Add the ground almonds and continue stirring. Remove the pot from the oven. Finally, slowly add the protein mixture to the honey mixture and stir well.
Line a baking sheet completely with wafers, so that the wafers are close together and there are no gaps between them. Put the turrones mixture on the wafers and spread evenly. Place the wafers close together on top of the mixture. Place a layer of parchment paper on top of the wafers and a baking sheet to weigh down.
Let the turrones set for at least 1 day and cut into 1¼ x 2½ inches pieces the next day.