Turron

Step 1:

Line 2 6x4in (15 x 10cm) dishes with cling wrap/film.

Step 2:

Warm the honey over a medium-low heat in a skillet/frying pan. Whisk in the confectioners sugar and keep stirring until it is blended in. Continue to warm a couple minutes then add the cinnamon and lemon zest.

Step 3:

Mix the cinnamon and lemon in well then remove the pan from the heat and add the egg white. Whisk it in quickly to ensure it is well mixed. Don't worry that it initially get white streaks, but do mix it well or you will get chunks of egg white in there even after mixing which you don't really want.

Step 4:

Return the mixture to the heat, warm a minute then stir in the ground almonds. Mix through well then divide evenly between the two lined dishes. Press the mixture down well, getting it into the corners and flattening the top.

Step 5:

Cover the top of the locks of turron with cling wrap/film (either folding in sides or additional piece if needed) then weigh down the top eg with a bag of rice. Leave to chill and compress overnight in the fridge before removing by lifting up by the cling wrap/film. Cut into chunks to serve. Best kept refrigerated but it will keep well.