Best Almond Pistachio Nougatine Recipes
TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
FRENCH NOUGATINE
Steps:
- Preheat the oven to 350 degrees.
- Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan. When the pistachios are cool, transfer them to a greased sheet pan.
- Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.
- Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan. Cook until caramel is light amber. Immediately pour over the pistachios and give them a quick shake. Allow the brittle to cool, then chop it into pistachio-size bits. Set aside. Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl.
- Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together. Add the chopped nut praline and fold it into egg/whipped cream mixture. Place the mixture into the lined loaf pan.
- Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.
- For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.
- At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.
- When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.
ALMOND NOUGATINE
Only two ingredients! A recipe from Wolfgang Puck. He mixes the chunks into his honey ice cream (a recipe that can be found on foodnetwork.com).
Provided by the_cookie_lady
Categories Candy
Time 1h45m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Brush a small baking sheet with vegetable oil and set aside.
- In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color.
- Stir in the almonds and cook for 1 to 2 minutes longer.
- Pour out onto the prepared pan in a very thin layer and let harden; Cool.
- When completely set, scrape the nougatine onto a chopping board with a heavy spatula.
- Cut or chop into small bits.
- Store in an airtight container until ready to use.
Nutrition Facts : Calories 667.5, Fat 24.4, SaturatedFat 1.9, Sodium 13.5, Carbohydrate 109.6, Fiber 5, Sugar 102.3, Protein 10.6
ALMOND-PISTACHIO NOUGATINE
Provided by Julien Merceron
Yield Makes a 12 x 12 in square
Number Of Ingredients 5
Steps:
- Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.
- Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)
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What is Almond Pistachio Nougatine?
Almond pistachio nougatine is a French dessert made from caramelized sugar, toasted almonds, and pistachios. The dish consists of thin, crunchy layers of nougatine that are often used to create decorative elements in desserts like cakes and tarts. Nougatine is a type of brittle, made from cooking sugar until it reaches a caramelized state and then mixing it with toasted nuts to create a crunchy, nutty confectionery.The Origins of Almond Pistachio Nougatine
Nougatine is believed to have originated in Italy in the 15th century but it was the French who refined the recipe and introduced it to the rest of the world. The French word for nougatine is ‘tuile’, meaning tile or roofing tile, which gives an idea of its thin and flat shape. Cooking with nougatine dates back to the 17th or 18th century when it first appeared in recipe books as a sweet, brittle candy. Nougatine was traditionally made with almonds, but over time, patissiers began adding pistachios, hazelnuts and other types of nuts to the recipe to create different varieties of this sweet, crunchy treat.How is Almond Pistachio Nougatine Made?
To make almond pistachio nougatine, sugar is caramelized in a pan, then mixed with toasted almonds and pistachios. The mixture is then spread evenly on a silpat mat or parchment paper to cool and harden. Once it has hardened, the nougatine is broken into smaller pieces or cut into different shapes using cookie cutters or a knife. The nougatine can be used to decorate cakes, tarts, or other desserts, or it can be served as a standalone sweet treat.Almond Pistachio Nougatine Recipes
Recipes for almond pistachio nougatine can vary, but the basic ingredients and technique remain the same. Here is a recipe for almond pistachio nougatine: Ingredients: - 1 cup sugar - 1/2 cup sliced almonds - 1/2 cup shelled pistachios Instructions: 1. Line a baking sheet with a silpat mat or parchment paper and set aside. 2. Toast the almonds and pistachios in a dry pan over medium heat until they are lightly browned and fragrant. 3. In a saucepan, heat the sugar over medium heat until it has melted and caramelized, stirring constantly with a wooden spoon. 4. Once the sugar has turned golden brown, remove it from the heat and stir in the toasted nuts. 5. Quickly pour the mixture onto the prepared baking sheet, spreading it out into a thin layer with a spatula. 6. Let the nougatine cool and harden completely before breaking it into pieces or cutting into different shapes. 7. Store the nougatine in an airtight container between layers of parchment paper to prevent it from sticking together.Variations on Almond Pistachio Nougatine
Almond pistachio nougatine can be customized with different types of nuts, such as hazelnuts, walnuts, or cashews. It can also be flavored with spices like cinnamon or cardamom, or with extracts like vanilla or orange blossom water. Nougatine can also be shaped into different forms, such as balls or cylinders, and dipped in chocolate or rolled in powdered sugar for added texture and flavor.Uses for Almond Pistachio Nougatine
Almond pistachio nougatine can be used to add a decorative touch to desserts like cakes, tarts, and pies, or it can be served as a standalone dessert alongside coffee or tea. It can also be used as a garnish for ice cream or other creamy desserts. Nougatine can also be used to make other desserts like mille-feuille or nougat glacé, a frozen dessert made from nougatine, whipped cream, and fruit.In Conclusion
Almond pistachio nougatine is a sweet, crunchy French dessert that can be used to decorate cakes, tarts, and other desserts or served as a standalone dessert. The process of making nougatine involves caramelizing sugar, mixing it with toasted nuts, and then spreading the mixture out into a thin layer to cool and harden. Nougatine can be customized with different types of nuts and flavors and can be shaped into different forms for added visual appeal.
Almond pistachio nougatine is a delicious and crunchy nutty treat that is often served during the holiday season or special occasions. It is a combination of complex flavors that is irresistible to many. Making almond pistachio nougatine at home can be a daunting task if you are not familiar with the recipes and processes it entails. However, with the right guidance and tips, you can master the art of making this crunchy delight.