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Nougatine Biscuits

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, mousses and soufflés. They are also perfect with perfectly ripe fruit such as pears or peaches.

175g (6oz) nuts, a mixture, or the entire quantity of a single nut such as almonds, walnuts, pecan nuts and Brazil nuts. Hazelnuts may also be used but should be roasted and peeled before chopping

150g (5oz/generous 1/2 cup) caster or granulated sugar

3/4 teaspoon apple pectin

125g (4 1/2oz/generous 1 stick) butter

50g (2oz) glucose syrup

2 teaspoons water

Preheat the oven to 190°C / 375°F.

Chop the nuts in a food processor, using the pulse button, to render them to a semi-coarse texture.

In a small saucepan, combine the remaining ingredients and cook on a very low heat just until the mixture is melted and smooth. Add the nuts and stir to mix.

Using a silicone baking mat or an oven tray lined with parchment paper, drop on scant teaspoons of the mixture allowing plenty of room for the mixture to spread as it cooks. A standard oven tray, 40cm x 35cm (16 x 14 inches), will accommodate about 4 biscuits this size. You can of course make smaller biscuits by reducing the amount of mixture.

Cook for about 10 minutes or until the biscuits have spread into lacy and lightly caramelised flat crisps.

The cooked biscuits will be soft and molten when removing from the oven so allow the biscuits to cool slightly on the tray before removing to a wire rack to cool.

Any remaining uncooked mixture will store perfectly in the fridge for up to 5 days.

This is a recipe by
Rory O'Connell
View all my recipes

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