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Recipe by
Sardinian Nougat is a delicacy from Sardinian confectionery tradition. This creamy and crunchy dessert is made with honey, egg whites, and almonds, and is covered with nevole wafers. Perfect for sweetening the palate 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 4: Blanch the almonds to remove their skins; chop them and toast them in the oven
Step 2 of 4: In a saucepan (preferably copper), put the honey and the egg whites and turn on the lowest heat, working continuously with a wooden spoon for about 45 minutes
Step 3 of 4: Add the almonds and keep working
Step 4 of 4: After half an hour, pour the mixture into the molds lined with lightly moistened wheat-flour nevole (wafers); let the nougat cool
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In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten, Eggs, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving250 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,874 kJ1,165 kcal | 1,950 kJ466 kcal |
| Fat | 69.13 g | 27.65 g |
| of which saturated fatty acids | 5.75 g | 2.3 g |
| Carbohydrates | 106.13 g | 42.45 g |
| of which sugars | 105 g | 42 g |
| Fibre | 15.88 g | 6.35 g |
| Protein | 28.25 g | 11.3 g |
| Salt | 0.03 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.
