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Y19010 NOUGAT VARIETY of ALMOND CRISP Clean 250 g Sweet Almonds and put them to dry slightly in the oven.

In a saucepan, preferably of copper with a long wooden handle, melt over gentle 250 g sugar, without adding water: remove continuously with a wooden spatula until a blond caramel.

Add the almonds and a few drops of lemon, mix well, then remove from heat and pour over a metal or stainless steel grease lightly with butter.

With a long-bladed knife, anointed it, fold the edges toward the Center, so that the sugar doesn't separate from the almonds, and then lay the crispy with a rolling pin grease in the same way.

Allow to cool, then cut into small squares, rectangles or sticks, to be stored in a tin box or in a container hermetically sealed glass.

CRUNCHY SESAME: proceed as above substituting almonds with lightly toasted sesame seeds.

ALMOND TORRONE: Bake in a Bain-Marie to moderate fire, in a saucepan to hemispherical bottom tinned copper or stainless steel, clear honey 500 g, with a hint of vanilla.

Heat it up to boiling, stirring continuously with a wooden spatula, when it reaches the point called "at the ball" combine gently and gradually mounted 5 egg whites until foamy.

Continue cooking and stirring constantly, bring the mixture to the previous state "ball" then turn off the heat.

Cook separately in another similar vessel, 650 g of granulated sugar with 2 dl of water; as soon as it reaches the caramelisation, pour it slowly and flush on the mass of honey and egg whites, mixing everything together.

Finally, built-in 750 g almonds Peel and dry just warm oven briefly.

Overthrow the mixture still warm by 4 metal rulers with a thickness of 2/3 inches, sit on a table well powdered with icing sugar, sprinkle with lemon juice and cover with a sheet of ostia, pressing it slightly.

Turn the mixture and repeat the operation.

Cut nougat while still warm with a knife to saw, 4 wide strips: cm 12-15 cm long.

To create a softer nougat increase doses of egg white.

CHOCOLATE NOUGAT: proceed as above, adding to the almonds when incorporated 150 g dark chocolate, bitter fact melt in a Bain-Marie.

HAZELNUTS TORRONE: proceed as described above, substituting the almonds with 750 g of hazelnuts.

NOUGAT with PISTACHIOS: proceed as described above, replacing 250 g almonds with as many toasted pistachios washed and lightly.

PROCEDURE