Nougat is a type of confection made from sugar, honey, and nuts. It is popular throughout Europe. The word “nougat” is French, and it comes from the Latin nux, for “nut.” The two primary variations of nougat are white nougat and brown nougat. White nougat is made with egg whites, so it is lighter, softer, and chewier in texture. Brown nougat is made with caramelized sugar, and tends to be harder and darker in color.

125 ml Whipping cream angiesrecipes 250 g Semi-sweet couverture 150 g Nut nougat angiesrecipes

30 g Butter 30 g Peanut butter(almonds, hazelnuts, or pistacia) angiesrecipes 30 g Almonds, chopped (or hazelnuts) angiesrecipes

1. 
   Bring the whipping cream in a small pot to a boil over low heat. Chop the couverture into the smaller chunks and stir into the whipping cream until melted. Turn off the heat and transfer the mixture in a mixing bowl. Add in nut nougat, butter and peanut butter.
   
2. Set it in a bowl of cold water and whip the mixture until fluffy and cold. Scrape the mixture into a pastry bag fitted with a star tip and pipe into the paper praline forms. Sprinkle the tops with preferred nuts. Cool the praline until set.
   
   
   

#Cookie Dough:	#Filling:
2 Egg whites 150 g Powdered sugar 1 package / 8 g Vanilla sugar 400 g Hazelnuts, ground	100 g Cocos fat angiesrecipes 50 g Powdered sugar 30 g Dutch-processed cacao powder 1/3 tsp Almond extract 1 Egg 100 g White chocolate couveture, angiesrecipes coarsely chopped 50 g Hazelnut kernels, roasted angiesrecipes

1. 
   Preheat the oven to 150C/300F. Sprinkle 100 grams of ground hazelnuts on a baking paper. Beat the egg whites until foamy and gradually add powdered sugar and vanilla sugar. Continue to beat until stiff. Fold in 300 grams of ground hazelnuts in two or three additions. Turn the cookie dough on the prepared baking paper and shape the dough with hands into a 3 mm thick rectangle.
   
2. 
   Using a 4 cm diameter round cookie cutter cut out the cookies and place them on a greased lined baking trays. Bake for 20 minutes and remove cookies from the tray to a cooling rack.
   
3. 
   Melt the cocos fat and cool briefly. Combine and sift the powdered sugar and cacao powder into a mixing bowl. Drop in the extract. Slowly stir in melted cocos fat and egg. Coat evenly onto the bottoms of half the cookies with the smooth dark chocolate cream. Flip the remaining cookies on top of the filling and lightly press to form sandwiches.
   
4. Place coarsely chopped chocolate in a bowl and set it over a pot of hot water. Melt the chocolate, stirring until smooth. Spread the tops of the sandwiches with melted white chocolate and decorate each with a roasted hazelnut.

150 g Whole wheat flour angiesrecipes 100 g All-purpose flour 2 tsp Baking powder 1/2 tsp Baking soda 120 g Brown sugar angiesrecipes Pinch of salt 2 Eggs

375 g Ripe banana, mashed 1 cup Milk 1 tbsp Lemon juice 80 g Salad oil 100 g Chocolate streusel 50 g Pine nuts

1. 
   Preheat oven to 180C/350F. Lightly grease 16 muffin cups, or line with muffin papers.
   
2. 
   In a large bowl, mix together two kinds of flour, baking soda and baking powder. In another bowl, whisk together sugar, egg, oil and salt. Add mashed banana, milk and lemon juice to the brown sugar mixture and stir to combine.
   
3. Sift the flour mixture into the wet one and stir only until the ingredients are just moistened and combined. Gently stir in chopped nuts. Do not over mix the batter or tough muffins will result. Spoon batter into prepared muffin cups and bake for about 30 minutes.

angiesrecipesA wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

angiesrecipes

#Batter:	#Glaze:
130 g Flour 10 g Espresso powder 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolate 130 g Butter 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso powder 50 g Almond slices, roasted

1. 
   In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
   
   
   
2. 
   Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
   
   
   
3. 
   angiesrecipesMeanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.