Turrón de Doña Pepa

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon anise seeds 1 tablespoon anise seeds
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 cup (240ml) honey 1 cup (240ml) honey
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon anise extract 1/2 teaspoon anise extract
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Colorful sprinkles, for garnish Colorful sprinkles, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 9g (Saturated Fat: 5g)
• Carbohydrates: 48g (Sugars: 30g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. 2.
   In a bowl, whisk together the flour, baking powder, baking soda, salt, and anise seeds.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. 6.
   Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch (0.6 cm). Cut the dough into rectangular shapes or desired shapes.
7. 7.
   Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
8. 8.
   In a saucepan, combine the honey, granulated sugar, water, and anise extract. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes until the syrup thickens slightly.
9. 9.
   Remove the syrup from heat and let it cool for a few minutes.
10. 10.
    Dip each cookie into the warm syrup, coating it well on all sides. Place the coated cookies on a wire rack to allow excess syrup to drip off.
11. 11.
    In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the lemon icing over the cookies.
12. 12.
    Sprinkle the colorful sprinkles over the cookies while the icing is still wet.
13. 13.
    Allow the turrón to cool and the icing to set before serving.

Treat your ingredients with care...

• Anise seeds — Toast the anise seeds in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor before adding them to the dough.

Tips & Tricks

• For a more pronounced anise flavor, you can add an extra 1/2 teaspoon of anise extract to the dough.
• If the dough becomes too sticky, refrigerate it for 30 minutes before rolling it out.
• To achieve a neat drizzle of the lemon icing, use a piping bag or a small ziplock bag with a tiny hole cut in one corner.
• Store the Turrón de Doña Pepa in an airtight container at room temperature for up to 5 days.

Serving advice

Serve the Turrón de Doña Pepa as a dessert after a delicious Peruvian meal. It pairs well with a cup of hot cocoa or a refreshing glass of chicha morada, a traditional Peruvian purple corn drink.

Presentation advice

Arrange the Turrón de Doña Pepa on a decorative platter, allowing the colorful sprinkles to shine. You can also sprinkle some powdered sugar over the turrón for an extra touch of elegance.