Wash the lemons well, rub dry with kitchen paper and grate the peel with a fine grater. Knead grated almonds, powdered sugar, lemon zest and about 7 tablespoons of water into a compact mass. Shape into bite-sized balls or sticks of any size. Depending on taste, roll the finished marzipan turrónes in almond slivers or place a halved almond on top of each one. Let the turrónes dry for a few days. For longer storage, the confectionery should be kept in an airtight tin.
Preparation Tip:
If you want to prepare the confection even more authentic, buy unpeeled almonds, blanch them briefly in hot water, peel off the skin and leave the almonds to dry in a very warm place for at least 5-6 hours. Only then are they finely grated.
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