Mandel-Nougat

Ingredients

• 100 g shelled almonds
• 250 g fine sugar
• 100 g dextrose
• 6 tbsp water
• 1 Egg white
• 1 drop bitter almond aroma
• 8 large rectangular baking sheets

Instructions

1. 1.

   Roast the almonds briefly in a dry pan. Let cool. Dissolve sugar and dextrose with water over low heat while stirring, then bring to a boil and reduce to syrup (heat to 120°C using a thermometer).

2. 2.

   Immediately place the pot of syrup into cold water to stop cooking. Whisk the egg white until stiff, then continue whisking while drizzling the hot syrup into the meringue. Keep whisking until creamy. Fold in almonds and almond aroma.

3. 3.

   Line a baking sheet with the sheets and spread the nougat mixture evenly. Cover with remaining sheets and let set for 12 hours. Cut into small rectangles or diamonds.