Jijona nougat cake, Coloma García.

Coloma García, pastry chef from Jijona
In Spain, nougat is the essential sweet at Christmas. An ancient tradition spread throughout the Mediterranean with many variants: the nougat in France, the torrone in Italy, the halva in Turkey... However, the Spanish are the champions of the almond version.

TOURON DE JIJONA & ALICANTE IGP
Undoubtedly the two most famous desserts (commonly called hard nougat and tender nougat).
To roughly cut or split to share with dessert, as a snack or with a gourmet coffee.
COLOMA GARCIA offers two recipes, but the "Gourmet" version will delight those with a sweet tooth: 70% Marcona almonds, the most popular among pastry chefs for its oil content, and 18% orange blossom honey.
Forget all your prejudices and rediscover the true flavor of nougat.

The family business Coloma García has been established in Jijona (Alicante) for more than 50 years: the father in charge of the grinding wheel, the mother instructs and helps the 20 "handymen" of the packaging team and the son manages everything.
They continue making nougats in the purest tradition.