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
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 ...
Custard
(Desserts)
Pour the milk into a pot, add a pinch of vanillin or grated lemon zest, boil, turn off the heat. Into another pot beat ...
(Desserts)
Pour the milk into a pot, add a pinch of vanillin or grated lemon zest, boil, turn off the heat. Into another pot beat ...
Sweet focaccia with raisin and walnuts
(Desserts)
Wash raisin, put them in a bowl and pour over the cup of boiling black tea. Sugar, stir, cover and let it macerate for o ...
(Desserts)
Wash raisin, put them in a bowl and pour over the cup of boiling black tea. Sugar, stir, cover and let it macerate for o ...
Light strudel with dates and apples
(Desserts)
Skin and cut the apples into wedges, remove the core and chop into little cubes of ˝ cm. Fry-pan into a nonstick pan wit ...
(Desserts)
Skin and cut the apples into wedges, remove the core and chop into little cubes of ˝ cm. Fry-pan into a nonstick pan wit ...
Nougat with honey and almonds
(Desserts)
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. ...
(Desserts)
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. ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
