"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.