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Our nougat Jijona is obtained from a mixture of roasted Marcona almonds (70%) mixed with egg white and honey (18%). This mixture is ground in a special mill until a uniform fluid mass. This mass is subjected to a second cooking pots in a so-called "boixets". By moving the "boix" is achieved a homogeneous texture and finished pouring into molds. Cool until this delicious nougat. When the almonds are ground up release their oils, it is for this reason it is necessary to rest the nougat for at least 24 hours.
Almond (70%), honey (18%), sugar and egg white
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