Ingredients for 6 servings:
200 gr sugar
160 gr honey
120 gr glucose (you can find it in pastry shops)
130 gr almonds (or hazelnuts)
2 albumens
50 gr butter
Salt
Ready in: about 30 minutes
200 gr sugar
160 gr honey
120 gr glucose (you can find it in pastry shops)
130 gr almonds (or hazelnuts)
2 albumens
50 gr butter
Salt
Ready in: about 30 minutes
How to prepare the recipe: "Nougat with honey and almonds":
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. In a pot with high edges put the honey, sugar, glucose, 5 tbsp of water and a pinch of salt. Let caramelize gently always mixing with a wooden spoon.
In a bowl, whip the egg whites until stiff. Pour a little bit of caramel and go on whipping until the albumens are shiny. Add the remaining caramel, always slowly and a little at a time, until you obtain a glossy and firmly meringue. Add the butter in flakes at room temperature and the almonds.
Take a baking paper sheet and grease with a little butter, pour the mixture, let it cool for 5 minutes and wrap when the consistency allows it, closing the 2 ends “a caramella” (like candy). Let it harden in the fridge and serve chopped into pieces or cubes.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: medium
Chef's advice
I suggest to serve this sweet with Zibibbo.
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. In a pot with high edges put the honey, sugar, glucose, 5 tbsp of water and a pinch of salt. Let caramelize gently always mixing with a wooden spoon.
In a bowl, whip the egg whites until stiff. Pour a little bit of caramel and go on whipping until the albumens are shiny. Add the remaining caramel, always slowly and a little at a time, until you obtain a glossy and firmly meringue. Add the butter in flakes at room temperature and the almonds.
Take a baking paper sheet and grease with a little butter, pour the mixture, let it cool for 5 minutes and wrap when the consistency allows it, closing the 2 ends “a caramella” (like candy). Let it harden in the fridge and serve chopped into pieces or cubes.
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: medium
Chef's advice
I suggest to serve this sweet with Zibibbo.
In the picture, Nougat with honey and almonds
More recipes tagged with...
nougat vegetarian recipe
Chocolate diplomatic
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
(Desserts)
Into two different bowls melt “a bagnomaria” (bain-marie) the milk chocolate and the dark chocolate. In another bowl bea ...
Chocolate truffles with dried fruit
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
(Desserts)
Soak the raisin in a bowl for about 10 minutes, then drain and wring well. In another bowl with warm water, wet the haze ...
Coffee Bavarois
(Desserts)
Put a pot onto the stove with milk, add coffee and vanilla stick. When the milk boil, remove from heat and strain. So ...
(Desserts)
Put a pot onto the stove with milk, add coffee and vanilla stick. When the milk boil, remove from heat and strain. So ...
Cocoa, citrum and figs cake together with a white chocolate cream
(Desserts)
Using electric whisk beat 120 gr of soften butter with the sugar until you get a white mixture. Add the eggs, one at a t ...
(Desserts)
Using electric whisk beat 120 gr of soften butter with the sugar until you get a white mixture. Add the eggs, one at a t ...
Baked apples
(Desserts)
Wash, dry and remove the core from the apples. Place them on an ovenproof dish; fill the hollow with jam, sprinkle with ...
(Desserts)
Wash, dry and remove the core from the apples. Place them on an ovenproof dish; fill the hollow with jam, sprinkle with ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
