giovedì 17 maggio 2012

Nougat Calabrese (Nougat with Martiniana)

Nougat Calabrese
(Nougat with Martiniana)

Procedure:Follow the recipe for Sicilian nougat published in the theme of the week that are on file "Archivio" in the post-Christmas sweets or Sicilian nougat (or click to link), in addition to the almonds add the same amount of peanut mixture. At the end of the recipe when the nougat is lying in the pan, and ready to be cut, cut into long sticks, cover with melted chocolate or white chocolate, or sprinkled with powdered sugar.

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