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Recipe by
Alba nougat is a typical dessert from Piedmont, particularly widespread in the city of Alba. This nougat is famous for its soft texture and intense almond flavor. Its recipe dates back to the 16th century and it is still produced today following ancient traditions. Alba nougat is a symbol of quality and delicacy, often given as a gift during the Christmas holidays.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Soak the almonds in hot water to peel them, then let them dry in the oven for ten minutes
Step 2 of 5: Melt the sugar with half a glass of water, then remove from the heat and add the honey and continue cooking in a double boiler
Step 3 of 5: Now add the beaten egg whites and gently fold them in
Step 4 of 5: Finally add the almonds and mix
Step 5 of 5: Line a rectangular pan with wafers, pour in the nougat, and cover with more wafers
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving568 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 10,600 kJ2,534 kcal | 1,868 kJ446 kcal |
| Fat | 138.24 g | 24.36 g |
| of which saturated fatty acids | 11.46 g | 2.02 g |
| Carbohydrates | 264.51 g | 46.61 g |
| of which sugars | 262.24 g | 46.21 g |
| Fibre | 31.72 g | 5.59 g |
| Protein | 58.4 g | 10.29 g |
| Salt | 0.06 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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