Working with Turron in Desserts

Turron is a soft Spanish nougat traditionally made with almonds, honey, and egg whites. When using turron in baking, it's important to understand its delicate texture can become sloppy if not handled properly. The nougat should be incorporated as a layer that complements rather than overwhelms the sponge. Turron pairs exceptionally well with orange and chocolate ganache, creating a Mediterranean flavor profile. The challenge lies in maintaining structural integrity while preserving the turron's distinctive almond sweetness. Consider the ratio of turron to sponge carefully to avoid a texture that's simultaneously tough and sloppy.