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Biscuit Nougat

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  Butter 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Toasted sliced almonds   (for garnish)
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 2
  Egg white 1
  Flour 4 Cup (64 tbs)
  Baking powder 3 Teaspoon
  Egg yolk 1
  Milk 1 Teaspoon

In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the milk.
In a separate bowl, combine the flour, baking powder and salt.
Stir into the butter mixture, blending well.
Knead until a smooth dough is formed.
On a lightly floured surface, roll the dough into a circle 1/4 -inch thick.
Cut into finger-like cookies, about 1/2x3-inches.
Brush with the beaten egg yolk, blended with the milk.
Sprinkle with the almonds.
Arrange on lightly oiled baking sheets.
Bake at 350 degrees until the cookies are a golden light color.
Transfer to wire racks to cool.
These cookies keep well in a covered jar.

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Biscuit Nougat Recipe