"Turron de yema" Egg yolk nougat.

300 grams ground almonds
300 grams icing sugar
6 egg yolks
grated rind of lemon
grated cinamon

Mix the ground almonds with the egg yolks Make a syrup with the icing
sugar and add the cinamon and lemon rind leave to cook until it begins to
turn brown. Add the almond paste and cook slowly stirring all the time.
When it thickens nicely and does not stick press into a rectangular mould
and leave to cool. You can tip it out of mould after a couple of days.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/