The turron de Jijona is a soft and sticky nougat-like paste which is as much of a synonym for Spanish Xmas as it is the nativity or the Xmas tree.
Xmas is quickly approaching and I don’t think anyone in Spain can imagine Xmas without turron de Jijona.
Of the two most popular turrones –the hard one and the soft one– the Jijona is the soft one. It is made of exactly the same ingredients as the hard one although in this case the nuts are grounded, resulting in a soft and slightly sticky paste on the mouth.
Like with most simple recipes, the secret here relies on having the best possible quality ingredients, specially when it comes to the almonds. Ideally, go for the Marcona variety, which is the one originally used in and around the town of Jijona, where as I am sure you have already guessed, the turron de Jijona comes from.
My only other advice, although not crucial, is to toast and ground your own almonds rather than using the arguably more comfortable packs of already-ground almonds. The reason? One, it is more difficult to find high-quality ground almonds. Two, we lose most of the very precious almond oil that results from the grounding itself.
And remember, contrary to what some might think when opening a turron de Jijona tablet, the oilier it is, the better the quality. The presence of oil is just a sign of the good quality of the almonds. The better the almonds, the oilier they will be!