Almond-Nougat
Almond‑Nougat is a recipe with fresh ingredients from the pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g peeled almond kernels
- 30 g peeled hazelnuts
- 20 pistachios (peeled)
- 250 g fine sugar
- 100 g dextrose
- 6 tbsp water
- 1 Egg white
- 1 drop bitter almond aroma
- 8 large rectangular baking sheets
Instructions
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1.
Roast the nuts in a dry pan for a short time. Let them cool.
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2.
Dissolve sugar and dextrose with water over low heat, stirring until dissolved, then bring to a boil and reduce to syrup (heat to 120 °C using a thermometer).
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3.
Immediately place the pot of syrup into cold water to stop cooking. Whisk egg white until stiff; while continuing to whisk, drizzle the hot syrup into the meringue. Keep whisking until the mixture becomes creamy.
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4.
Fold in coarsely chopped nuts and almond aroma. Line a baking sheet with the sheets and spread the nougat mixture evenly, cover with the remaining sheets, and let set for about 12 hours. Cut into small rectangles.
