recipe for Soft White Nougat has been reproduced courtesy
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250g blanched almonds, roughly chopped
250g blanched hazelnuts, roughly chopped
400g icing sugar
1 egg white
ground toasted hazelnuts to cover
the egg white until very firm.
add the honey and keep beating until light in colour.
on a low heat (this is best done in a copper pan)
until it reaches a firm consistency.
from the heat and add the roughly chopped nuts, stirring
to mix well.
a cold surface with the ground hazelnuts.
the mixture over this, cover with more ground nuts and
shape into a rectangular log.
to cool, then cut into pieces.
with permission of Natoora
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