If you are one of those who do not trust Christmas sweets full of sugar and who knows what other fats and you prefer tackle your own christmas baking With shortbread, shortbread, wine donuts, nougat and marzipan you are in luck with this guirlache option, which is nothing more than a nougat with whole almonds.
Very typical of the Valencian Community, Aragon and Catalonia, this nougat is difference in carrying the whole almondunlike what happens with the nougat from Alicante (the hard one, which has it slightly crushed) and the nougat from Jijona, the soft one, which has it completely ground.
The option is perfect and, although it is not healthy (it still contains sugar and honey), it is a better alternative than commercial nougat and also allows us to consume it beyond Christmas.
Similar to French nougat, guirlache nougat is also can be made with pine nuts, hazelnuts or peanuts, although the most traditional option is this guirlache with almonds that will delight the sweet tooth of the house.
We paint with oil a rectangular mold of approximately 10×20 centimeters so that help us unmold.
Toast the almonds in the oven at 180ºC for between eight and ten minutes or in a pan for six or seven minutes over medium heat and in a pan over medium heat put the sugar with the lemon juice and wait for it to start caramelizing.
Add the honey and then the almonds, we integrate everything and stir for a minute and then pour everything into the mold and cool for at least 2 hours.
after that time unmold, cut and serve.
IBILI Set 2 NOUGAT MOLDS Trunk + OUNCES, Centimeters
With what to accompany the guirlache nougat
As a dessert for our Christmas meals or at any time of the year, the guirlache nougat only needs a gathering, an after-meal discussion and a good coffee to stand out as the quick and easy dessert that it is.
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