The Turrón Board
The Spanish Christmas dessert board
A dessert board featuring turrón de Jijona (soft), guirlache nougat (crunchy), polvorones, and marcona almonds — the complete Spanish Christmas dessert spread. In Spain, this appears on every table from December 24 to January 6. But there's no law against it in April. Four Iberico Club products, broken by hand.
Ingredients
- Premium Roasted Marcona Almonds with Sea Salt 7.5oz
- Extra Premium Almond Hard Turrón Nougat 5.30 oz
- Extra Premium Almond Soft Turrón Nougat 5.3 oz
- Marcona Almond and Chocolate Guirlache Nougat 4.2 oz
- Traditional Polvorones "Almond Shortbread Cookies" 1.4 lb
Preparation
- Break turrón de Jijona into rough, uneven pieces — never cut neatly.
- Break guirlache nougat into smaller pieces — it's harder, so use more force.
- Unwrap several polvorones and arrange alongside the turrones.
- Scatter marcona almonds throughout. Serve with coffee, PX sherry, or both.
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