Nougat from Abruzzo, sweets for the Christmas holidays – Italian Cuisine

Very few ingredients and a lot of care for a very simple sweet. These are nougats, they come directly from Abruzzo and are prepared for the Christmas holidays

You say nougats and images immediately difficult tempering of chocolate. Nothing more different: i nougat from Abruzzo (they also call them spumini) that they make during the holiday season are truly beginner-proof, quick to make, and gluten-free. In fact, the main ingredients are only 3: almonds, egg whites, sugar. And as in any recipe that includes very few ingredients, it is essential that they are of great quality.

The personal touch is given by the aromas that you decide to add to the dough. The lemon zest and cinnamon, as we propose in this recipe, for example. But also other spices, such as vanilla and cocoa, or you can enrich the covering meringue with almond flakes. Ideal to be served at the end of a meal with coffee or with a sweet wine, nougats from Abruzzo can also be eaten alone as a snack or as a snack.

Nougat from Abruzzo.
Nougat from Abruzzo.

Ingredients for 12 nougats

300 g of almonds with the skin
2 egg whites
250 g sugar
Grated rind of 1 lemon
1 teaspoon of cinnamon


To prepare the nougat we start with almonds. Toast them lightly in a pan (without salt or sugar). Once browned, let them cool, put them in a mixer and blend them until you get a coarse flour. It doesn't have to be too fine. In a bowl, add 1 teaspoon of cinnamon and the grated zest of one lemon to the almonds. Meanwhile, preheat the oven to 90 ° in fan mode.
Separately, whisk the egg whites in a bowl with an electric mixer, adding the sugar a little at a time. When they are well whipped, add about 2/3 of the egg whites with the sugar to the almond mixture. Mix everything together evenly until the mixture is compact.
Now you have to compose the nougats. Insert the mixture into two sheets of baking paper and help yourself with a rolling pin to roll it out until you get a thickness of about 1.5 centimeters in height. Use a large knife to file the edges. Once you have obtained a rather precise rectangle, cut the tile with the knife to obtain the individual nougats. The size, as long as it is long and narrow, is to your liking. Separate the rectangles and pour the remaining third of meringue over each nougat with a teaspoon.
Once the coverage is complete, the nougats always go in the oven at 90 ° for about an hour. This is not a real cooking, the nougats will simply have to dry. If you see them darken, pay attention to the oven temperature, it is certainly too high. After an hour, let it cool and then serve. Torroncini can be eaten even after days.

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