Skip to main content
Epicurious
Cookbooks

Almond-Pistachio Nougatine

By Julien Merceron

3.8

(1)

Image may contain Animal Seafood Food Sea Life Lobster Saucer Pottery Coffee Cup and Cup
Almond-Pistachio NougatineJean Cazals
Variation:

Dipping the nougatine into some chocolate will make this confection even more indulgent. Or process it into crumbs and sprinkle over a summer fruit compote or ice cream.

Recipe information

  • Yield

    Makes a 12 x 12 in square

Ingredients

3/4 cup sugar
1/3 cup light corn syrup
3/4 cup plus 2 tbsp sliced almonds
1/3 cup chopped pistachios
2 tbsp unsalted butter

Preparation

  1. Making the Caramel

    Step 1

    Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.

  2. Making the Nougatine

    Step 2

    Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)

Reprinted with permission from À la Mère de Famille: Recipes from the Beloved Parisian Confectioner by Julien Merceron. Text copyright © 2011 by Julien Merceron; photographs copyright © 2011 Jean Cazals. First published in the United States of America in 2014 by Chronicle Books LLC.
TagsBar CookieCookieDessertFrenchEuropeanAlmondNutPistachioGluten FreeQuick5 Ingredients or FewerSimmerCookbooks

See Related Recipes and Cooking Tips

Read More
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
5-Minute Chocolate Mug Cake
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.