Jijona nougat recipe: the most traditional Christmas dessert - Green Health Tips - Health & Fitness News Jijona nougat recipe: the most traditional Christmas dessert | Green Health Tips - Health & Fitness News

Jijona nougat recipe: the most traditional Christmas dessert

One of the typical desserts of these festivities is the famous, popular and already classic nougat of Jijona , a traditional sweet that, e...

One of the typical desserts of these festivities is the famous, popular and already classic nougat of Jijona , a traditional sweet that, every year at Christmas comes from Alicante (Spain)and becomes one of the most popular Christmas recipes known and traditional, as well as the roscón de Reyes .

Would you like to know how you could prepare or cook a good, delicious and delicious nougat from Jijona? But before you talk about your recipe we want to know a little more about the origin and the curiosities of this wonderful and exquisite dessert.

Jijona nougat recipe: the most traditional Christmas dessert

Origin of the nougat of Jijona

The so-called nougat of Jijona (on which there exists in fact a Regulatory Council of Jijona and Turrón of Alicante, which is in charge of that each and every one of the necessary requirements to belong to the Protected Geographical Indication is a nougat made with ground almonds and honey, very popular in the province of Alicante.

It is actually a very characteristic dessert, since it is characterized by having ground the mixture of almonds with honey, hence its characteristic consistency and pasty texture.

Regarding the origin of the nougat, historical data have been verified that would prove that the nougat existed in the town of Sexona (present Jijona) already in century XVI. In fact, it was the Arabs who introduced this popular sweet.

Traditional Jijona nougat recipe

We propose first of all one of the most traditional Christmas recipes of Nougat of Jijona, which stands out precisely for having passed from generation to generation, consisting precisely in the preparation of the nougat from toasted almonds, without adding any more dry fruit.

Do you dare to prepare it? Believe it or not, it’s very easy and simple.

Ingredients:

  • 250 g of raw almonds (it is important that they are without salt)
  • 210 g of icing sugar
  • 50 g honey
  • 1 egg white
  • The zest of a lemon
  • 1/2 teaspoon ground cinnamon
  • Sunflower oil (to spread the mold)

Elaboration of the nougat of Jijona:

First we will proceed to toast and grind the almonds. To do this, preheat the oven to 180º. We put all the almonds in a tray of oven and when it is hot we toast them for 5 minutes. Then we remove them and let them cool.

When the toasted almonds are cold we put them in the glass of the kitchen robot (or of the mixer), in order to grind them well, but avoiding to grind them much to avoid that they loose fat. It is also advisable that we find among the ground almonds some larger piece.

Separate the egg white from the yolk and put it in a large bowl, along with honey and sugar. We begin to beat everything well, until all the ingredients are mixed. 

Now add the toasted and ground almonds along with lemon zest and cinnamon. Mix well again. Leave to rest.

Spread with the help of a little sunflower oil the mold where we will leave the nougatand add the dough with the help of the hand or with a spatula. To help you, you can also wash the spatula with a little oil to prevent it from sticking.

Finally reserve in the fridge for a few hours. Ready! You can unmold carefully and enjoy.

Jijona nougat recipe: the most traditional Christmas dessert

Another variant of Nougat from Jijona

Take note, below we will expose you the necessary of the recipe of nougat of Jijona . Of course, if you have diabetes or celiac, we recommend making the nougat of Jijona without sugar , or the nougat of Jijona without gluten , respectively.

If it is not your case, we proceed in the following lines to talk about the ingredients and the necessary passes to make the nougat of Jijona easily at home:

Ingredients needed to prepare Nougat of Jijona:

  • 400 g. of fine sugar
  • 600 g. of honey
  • 200 g. of sugar
  • 400 g. of toasted almonds
  • 100 g. of toasted hazelnuts
  • 100 g. of walnuts
  • 100 g. of pine nuts
  • 4 g. cinnamon powder

Elaboration of the nougat of Jijona. Steps to follow:

First we must put the honey in a small saucepan or cauldron to the fire. At the moment in which the boil breaks, we must foam itand then add the fine sugar and let it cook.

It is very important to remove it continuously, until obtaining a syrup certainly thick, which is called a ball point.

Meanwhile, out of the fire, we add the almonds, walnuts, hazelnuts and chopped pine nutsand half the sugar.

We must extend it on the marble sprinkled with flourand let it finally rest for about 8 hours.

Then trifle very thin with the rest of the sugar, remaining as if it were flour. We will fill with this mixture boxes – if possible of wood – lined with paperand we will sprinkle with cinnamon, covering it with paper and pressing it.

It is necessary, however, to let it rest for 6 days.

Nutritional values ​​of the nougat of Jijona

100 grams of nougat from Jijona provide:

Calories

537 kcal

Proteins

16 g

Carbohydrates

35 g

Total Fat

37 g

Fiber

8 g

Vitamins

Minerals

Vitamin B9 (folic acid)

23 mcg

Calcium

153 mg

Vitamin E

15.6 mg

Match

358 mg

Iron

1.9 mg

As we see, although the nougat of Jijona is a dessert made with ingredients 100 percent natural, based on ground almonds and honey, its high fat and carbohydrate (and therefore calories) make it a Christmas dessert to be consumed only in a punctual way, being recommended that its consumption is mainly limited in people with overweight and obesity, especially those that are following a low fat diet, or present diabetes.

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