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Almond and Aniseed Nougat

Silky almond-hazelnut nougat with a gentle anise lift and honeyed warmth.
Chewy, glossy and sliceable, it smells like anise, orange blossom and vanilla.
Softly set on edible rice paper for a light, satisfying melt in the mouth.

dessert ⏱ 150 min 480 kcal / portion 67.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Almond and Aniseed Nougat
v1 · rb0e705f985 20260727Z1751 aniseed to taste vanilla to taste 95 g egg white 🔥 preheat oven to 170°C 🔥 ⏱ 18 min roast almonds and hazelnuts until fragrant and golden 🔥 reduce oven to 90°C and hold nuts until ready to fold 🍳 ⏱ 2 min toast aniseed until fragrant and lightly crush line the baking tin with baking parchment and set the first rice paper sheet smooth side down on the base 🍳 ⏱ 15-20 min simmer syrup until sugar dissolves then cook to 118°C on a sugar thermometer 🌀 whisk egg whites on medium speed to soft peaks 🌀 pour half the hot syrup into the egg whites in a steady stream and whisk on medium until soft ribbon 🍳 continue to simmer remaining syrup to exactly 145°C, not over 148°C 🌀 ⏱ 6-8 min pour remaining hot syrup over the egg whites in a steady stream and whisk to thick ribbon consistency 🍳 fold through toasted aniseed and warm nuts scrape into the lined baking tin and even out with a spatula cover with more rice paper smooth side up and press firmly to remove air bubbles ⏳ cool overnight uncovered or under a draped tea towel 🔪 slide a hot knife around the edges, then cut into 6 long bars or smaller squares Almond Aniseed Nougat 🎉 2 pieces edible rice paper 1 piece baking parchment 400 g almond 260 g hazelnut 300 g caster sugar 200 ml water 270 g liquid glucose 60 g orange blossom honey 25 ml pernod or ouzo ⅛ tsp salt edible rice paper, baking parchment almond, hazelnut half half
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Preparation steps

  1. preheat oven to 170°C
  2. roast almonds and hazelnuts for 18 minutes until fragrant and golden
  3. reduce oven to 90°C and hold nuts until ready to fold
  4. toast aniseed for 2 minutes until fragrant and lightly crush
  5. line the baking tin with baking parchment and set the first rice paper sheet smooth side down on the base
  6. simmer syrup until sugar dissolves then cook to 118°C on a sugar thermometer for about 15–20 minutes
  7. whisk egg whites on medium speed to soft peaks
  8. pour half the hot syrup into the egg whites in a steady stream and whisk on medium until soft ribbon
  9. continue to simmer remaining syrup to exactly 145°C, not over 148°C
  10. pour remaining hot syrup over the egg whites in a steady stream and whisk 6–8 minutes to thick ribbon consistency
  11. fold through toasted aniseed and warm nuts
  12. scrape into the lined baking tin and even out with a spatula
  13. cover with more rice paper smooth side up and press firmly to remove air bubbles
  14. cool overnight uncovered or under a draped tea towel
  15. slide a hot knife around the edges, then cut into 6 long bars or smaller squares

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