The most famous Christmast
dessert only produced in Jijona
as its hallmark guarantees.
Made from the mixing of crushed
Marcona” almonds, rosemary honey,
egg white and sugar,
it needs three days elaboration.
To produce this variety of turrón Marcona
almond is peeled in rotating tambours
When the almond gets the perfect
toasted , egg white is added.
Meanwhile, rosemary honey is heated
and finally mixed with almonds.
The resulting mortar is served
in moulds covered with obleas,