Soft nougat with nuts and dried apricots

Soft nougat with nuts and dried apricots


• 2/3 cup honey
• 2 egg whites
• 1 cup roasted almonds
• 1/2 cup chopped dried apricots
• lemon peel


  1. Prepare a deep baking sheet, using wax paper or parchment to bake it.
  2. Put the honey in a heat-resistant bowl and put it in a water bath. Give the honey time to melt, at this time, beat the squirrels to stable peaks. Put them in warm liquid chalk and mix with a wooden spoon until smooth. The mass will be viscous caramel color. Continue stirring until thick and lighter in color (about 45 minutes).
  3. Then add nuts, dried apricots and zest. The bowl is still standing in the water bath. Continue stirring until almost white. It will be harder to interfere. Put the mass in the form, close the top also with baking paper. Leave the pan and sweetness to cool in a dry place for a couple of hours, and preferably at night.
  4. After the torrone is frozen, cut it into long strips with a very sharp knife. Wrap the nougat in parchment and store in a cool dry place or in a refrigerator.

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