Follow these steps for perfect results
unflavored vegetable oil
for coating
sugar
freshly squeezed lemon juice
lightly toasted almonds
finely chopped
bittersweet chocolate
finely chopped
Coat baking sheet, rolling pin, cookie cutter, and knife with vegetable oil.
Heat 1/2 cup sugar in a saucepan over medium-high heat, stirring constantly until melted.
Add remaining sugar gradually, stirring constantly until each addition is melted.
Remove from heat, stir in lemon juice and almonds.
Pour mixture onto oiled baking sheet.
Roll out to 1/8 inch thickness with oiled rolling pin.
Cut out circles and squares with oiled cutter and knife.
Cool completely (about 30 minutes).
Separate into pieces.
Grind remaining pieces into a powder.
Melt and temper the chocolate.
Dip nougatine pieces in tempered chocolate.
Remove from chocolate, shake off excess, and place on parchment paper.
Sprinkle with ground nougatine.
Let chocolate set completely.
Place in paper candy cups.
Expert advice for the best results
Work quickly when rolling and cutting the nougatine as it sets fast.
Ensure almonds are very finely chopped for even distribution.
Tempering the chocolate properly ensures a glossy finish and good snap.
Everything you need to know before you start
15 minutes
Can be made 2 weeks in advance (without chocolate)
Arrange the nougatine pieces artfully on a dessert plate or tiered stand.
Serve with coffee or tea.
Include as part of a dessert buffet.
Use as edible decorations on cakes and other desserts.
The nutty and sweet notes complement the nougatine.
Discover the story behind this recipe
A classic confectionery often associated with celebrations.
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