Spain · 2 h · Vegetarian · Baking · For confident cooks
Galletas de Turrón
In German: Turrón-Kekse · In English: Turrón cookies
For 24 servings · US units
Tender Christmas cookies baked with soft almond nougat from Jijona
These cookies are made with soft Jijona turrón. The almond nougat is blended with the egg into a smooth cream, so it runs all the way through the dough instead of sitting in chunks. It's a Christmas recipe, and the cookies look their best cut out as stars or little Christmas trees.
Ingredients
- 3½ ozbutterunsalted, at room temperature
- 1¾ ozsugarcreamed with the butter
- 7 ozsoft almond nougat, finely broken upSoft Spanish turrón made from finely ground toasted almonds and honey, an oily, crumbly paste with a deep roasted-almond flavour.Substitute: There is no true substitute, since neither nougat nor marzipan matches the roasted flavour and the crumbly, oily texture. In ice cream or creams, butter made from roasted almonds mixed with a little honey and sugar comes close in taste, but it lacks the crumbly texture for eating on its own.Read more
- 1eggsblended with the turrón into a cream
- 8¾ ozwheat flourpastry flour, sifted
- icing sugarfor dusting before serving (optional)
Method
- Cream butter and sugarCream the room-temperature butter with the sugar in a bowl until light and smooth.
- Stir in the turrón creamBreak the Jijona turrón into fine pieces and blend it with the egg into a smooth cream. Stir this turrón and egg cream thoroughly into the creamed butter.
- Briefly work in the flourAdd the sifted wheat flour and work everything together just until it forms an even dough. Don't knead any longer than you need to, or the cookies will turn out tough.
- Chill the doughShape the dough into a flat disc, wrap it in plastic wrap and chill it in the fridge for 1 to 2 hours.
- Roll out and cut cookiesRoll the chilled dough out between two sheets of parchment paper or plastic wrap to about 5 to 6 mm thick. Cut out your cookies, stars or Christmas trees for instance, and set them on a baking sheet lined with parchment paper. Press the scraps together, roll them out again and cut out more.
- Chill again and preheatChill the cut-out cookies on the baking sheet for another 15 minutes or so, which helps them hold their shape in the oven. Meanwhile, preheat the oven to 175 to 355 °F with top and bottom heat, no fan.
- Bake until lightly goldenBake the cookies for 10 to 15 minutes, until the edges are lightly golden.
- Cool on a wire rackLet the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
- Store and dust to serveStore the galletas in an airtight tin, and if you like, dust them with icing sugar just before serving.
Tips and variations
If you're short on time, roll the dough out straight away and chill it afterwards for about 30 minutes. You can also firm it up in the freezer for 15 to 20 minutes. Rather than blending the turrón and egg together, you can simply crumble the Jijona turrón finely, stir it in and add the egg separately. Brown cane sugar (mascabado) in place of white sugar gives the cookies a slightly darker note. Icing sugar instead of granulated sugar in the dough makes them finer. Instead of a dusting of icing sugar, you can decorate the cooled cookies however you like.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose), Tree nuts
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
