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Xixona Nougat

I finally managed to make Xixona nougat, and it turned out perfect! Ingredients For one 9x21cm bar. 300g toasted and peeled almonds. 160g icing sugar. 90g white chocolate. A small piece of grated lemon zest (just a touch). You'll also need A 9x21cm nougat mold. Sunflower oil for greasing. Aluminum foil for lining.   Method Grease the mold with sunflower oil and line it with aluminum foil... Before you start, get all your ingredients ready and within reach, because this comes together fast. Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below... Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in... Pop it in the fridge and leave it alone for 3 to 4 days. Turn it out of the mold and enjoy! Wishing you a lovely and swe...

Xixona Nougat


I finally managed to make Xixona nougat, and it turned out perfect!






Ingredients

For one 9x21cm bar.
  • 300g toasted and peeled almonds.
  • 160g icing sugar.
  • 90g white chocolate.
  • A small piece of grated lemon zest (just a touch).

You'll also need

  • A 9x21cm nougat mold.
  • Sunflower oil for greasing.
  • Aluminum foil for lining.

 

Method

Grease the mold with sunflower oil and line it with aluminum foil...
Before you start, get all your ingredients ready and within reach, because this comes together fast.
Blitz the sugar together with the lemon zest. Add the almonds and chocolate, and keep blending until the almonds start releasing their oils, as you can see in the photo below...
Turn the mixture into the mold without pressing it down. Just give it gentle taps so it settles into all the corners on its own, without packing it in...
Pop it in the fridge and leave it alone for 3 to 4 days.
Turn it out of the mold and enjoy!

Wishing you a lovely and sweet holiday season!

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