John Myers
Almond – Nougat – Pastries
The perfect almond – nougat – pastries recipe with a picture and simple step-by-step instructions.
- 0,5 Untreated lemon
- 75 g Sugar
- 1 packet Vanilla sugar
- 2 Egg yolk
- 200 g Peeled and ground almonds
- 50 g Nougat
- Whole almonds
- Wash the lemon with hot water and dry it. Rub the peel and squeeze out the juice. Mix with sugar and vanilla sugar in a bowl. Stir in the egg yolks. Add the almonds and knead everything. Wrap the dough in cling film and place in the fridge for about 45 minutes.
- Sprinkle some sugar on the work surface and roll out the dough. Cut out pastries and place on a baking sheet lined with baking paper. Bake in the oven at 175 degrees for about 8 to 10 minutes. Let cool down.
- Melt the nougat over a hot water bath. Scald the almonds with boiling water, peel and halve.
- Put some nougat on each pastry and press half an almond on top. Let dry in a cool place.
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