Almond – Nougat – Cubes – Cookies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g clarified butter
- 150 g powdered suar
- 4 egg (s)
- 2 packs vanilla sugar
- 150 g chocolate couverture, dark, rated
- 100 g raisins (rum raisins), rouhly chopped
- 100 g almond (s), round
- 50 g orane peel, very finely chopped
- 250 ml sweet cream
- 150 g wheat flour
- 1 glass jam, black currant
- 200 g nouat
- 50 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Mix the clarified butter with 100 g sifted powdered sugar. Add 4 egg yolks and vanilla sugar and stir until frothy. Stir the grated couverture, rum raisins, ground almonds and the finely chopped orange peel into the mixture.
- Whip the cream until stiff.
- Beat the egg white until stiff, stir in the remaining sifted powdered sugar, add the flour to the egg white. Then carefully mix the cream and egg whites with the other ingredients.
- Line 2 baking trays with parchment paper and spread the mixture thinly on both trays.
- Bake in a preheated oven at 200 ° C for 10-15 minutes.
- Spread jam on one base and place the other sheet of dough on top. Careful, the sheet of dough breaks quickly!
- Chill overnight.
- Melt the nougat mixture in a water bath and spread it on the pastries. Garnish with melted dark chocolate couverture (strips).
- Chill again overnight. After cooling, cut into cubes or rhombuses.
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