Set out a scale and the equipment for Turron. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh almonds, honey, egg white, lemon zest, kosher salt, olive oil. Turron is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Warm honey, fold in toasted almonds and a little beaten white, and press the mass into a tin until it sets. Amounts are for 4 from foods this library can count.
