almond nougat Italy Recipe

Put the honey in a container suitable for a double boiler, add it to a pot half-filled with water (be careful not to let the water get into the honey), and simmer over medium heat for about 90 minutes, stirring occasionally.
Add a few drops to a glass of cold water, and if it hardens immediately, it’s ready.

Meanwhile, roast the almonds in a fan oven preheated to 180C for 4-5 minutes or until golden brown.

When the honey is almost ready, prepare a very thick syrup of water and sugar (to check its readiness, use the same method as for honey).

Next, whisk the egg whites until stiff, add them to the honey, add the syrup, and mix carefully with a spatula.

Return to the boiling water, stir with a whisk and simmer until it starts to solidify a little. Add the almonds (you can also add vanilla or lemon peel if you like) and mix well.

Line the mold with baking paper, put a wafer on the bottom, pour the mixture into it, level the surface and cover with a wafer.

Let it sit for about 30 minutes, then cut into 4-5cm wide pieces until completely set.

At this point the almond nougat is ready. All that’s left to do is serve it and wow your guests by revealing it’s homemade.