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Almond Nougat

  • 1/2 lb confectioners' sugar
  • 1/4 lb finely chopped blanched almonds
Put sugar in an iron frying pan. Place on range and stir constantly until melted. Add almonds and pour onto an oiled marble slab. Fold mixture with a broad-bladed knife as it spreads, keeping it constantly in motion. Divide in four parts. As soon as it is cool enough to handle, shape in long rolls about 1/3 inch in diameter. Keep rolls in motion until almost cold. When cold, snap in pieces 1 1/2 inches long. This is done by holding the roll at the point to be snapped over the sharp edge of a broad-bladed knife and snapping.

These pieces may be dipped in melted confectioners' chocolate. Melt chocolate over hot water. Beat with a fork until light and smooth. When slightly cooled, dip pieces in chocolate with a two-tined fork or a bonbon dipper, then remove from chocolate to oiled paper. Draw the dipper through the top of each the entire length, thus leaving a ridge.
Submitted by Tess M Jul 20, 2009 15 min 30 min 45 min


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