Tortas de Alicante are also known as Imperial. The dough, made of turrón of Alicante, is molded manually to obtain a thin and round layer covered by two wafer-thin slices, one on top and one below. The whole almonds and the wafer gives it a very pleasant flavour.
The most popular soft turrón, well-known for its smooth texture. Ingredients are ground and cooked in a specific cooking pot called “boixet” for the dough to form a homogenous mixture. Its name “granulated” comes from its crispy texture containing small bits of almonds.
The most popular “hard” turrón. It contains large amounts of almond and crispy honey, giving its hard and crunchy texture a more pleasant taste. The quality of its Marcona almond and orange blossom honey makes this turrón of Alicante so special.
Crunchy turrón divided in two overlaid bars, which have been nicely crafted to make it easier to eat. Made of roasted honey and roasted sesame seeds to obtain a distinctive flavour. Together with the Guirlache, they are the only turrones in which the skin of the toasted almond is not removed; that’s why their flavours are very different from the rest.