Nougat almond paste
Instructions
Moderate heat melt a copper polsonetto 800 g sugar with two glasses of water.
Then add 1000 g of peeled and finely chopped almonds, 1 sachet of vanilla and grated rind of 1 lemon.
Turn the mixture continuously, always on a moderate flame, when you come off the edges (about 1 hour more than cooking).
Then roll it on a floured board, keeping it 2.
5 cm thick.
Let cool, cut into 10 cm pieces x 3 cm and cover the nougats, thus obtained, with icing sugar.
Ingredients and dosing for 4 persons
- 800 g of sugar
- Water
- 1000 g of peeled almonds
- 1 sachet of vanilla
- 1 lemon