The production of Maria Simona’s Turron de Guirlache follows the traditional recipe.
9 months minimum. Once opened, store in a dry place.
60% roasted almonds, sugar, glucose syrup, honey and wafers (potato starch and sunflower oil). May contain traces of egg, peanut, sesame and hazelnut.
This product does not contain gluten, so it is suitable for coeliacs.
The Turron of Guirlache, the Turron of Aragon:
There is the soft turron of Jijona, the hard turron of Alicante and the turron of Guirlarche or turron of Aragon.
Although the guirlache is mainly native to the regions of Aragon, Catalonia and Valencia, curiously, the name seems to be of French origin. Its name comes from the French word “grillage”, referring to the way the almonds are roasted. The name was probably spread by the French in Aragonese territory in the 19th century, during the Napoleonic invasion.
Although there are many variations of the recipe, one of the most influential is that of the Aragonese gastronome Teodoro Bardají, who promoted this region with his recipe for Guirlarche de Zaragoza.
Find all our preparation tips on Maria Simona’s website.
Feel free to visit our blog to discover all our delicious recipes.
And for the starter, why not let yourself be tempted by the delicious Foies Gras Relais Gourmet ?
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