The almond nougats, or almond copper are a typical dessert from Nicosia, especially made during the Christmas season. A crumbly shortcrust pastry covered with a crunchy almond topping flavored with cinnamon.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 40
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: Winter
Ingredients
- 8 cups all-purpose flour
- 14 oz lard
- 2 cups sugar
- 2 eggs
- 2 egg yolks
- 1/2 lemon zest
- 1.1 lbs almonds (toasted with skins)
- 1.9 cups sugar
- 4 egg whites
- 2 pinches ground cinnamon
- 2 tbsps Marsala wine
- to taste powdered sugar
Tools
- Stand Mixer
- Baking Tray
- Parchment Paper
Steps
To prepare the almond nougats, start with the almond part. First, toast the almonds in the oven at 350°F for about ten minutes. Remove them from the oven, then chop them coarsely with a knife. Place them in a bowl, add the sugar, cinnamon, Marsala, and egg whites. Mix well until you get a soft mixture, and let it rest.
In the meantime, prepare the base by mixing all the ingredients in a stand mixer with a K hook until you obtain a smooth and homogeneous dough. Alternatively, you can knead by hand in a large bowl. Sprinkle the work surface with some flour, then roll out a half-inch thick sheet. Cover the sheet with the almond mixture, trying to level it evenly with a spatula.
With a knife, cut the covered sheet as you like: rectangles, rhombuses, squares. Then place them on a baking tray lined with parchment paper and bake at 350°F for 15-20 minutes.
Once ready, remove them from the oven and let them cool. Once they are cold, dust with powdered sugar.
Storage
Store in a tin box or a closed jar, in a cool and dry place, for 10-15 days.
