The nougat cookies are another of my food recycling experiments, which, if successful, I obviously publish with the recipe.
Often during the Christmas period you see many recycling recipes concerning pandoro and panettone, but at my house, there are never any leftovers.
This year it happened that several people gave me nougat, and despite the gatherings, I still had some left, so I wanted to try this preparation.
These cookies, although visually a bit ugly and imperfect, believe me, they have a truly delicious taste. When such delicious little recipes come out from these kitchen trials, that I myself do not expect, I can’t wait to share them out of excitement.
If you love homemade cookies, I’ll leave you some of my recipes to click right below, without having to search for them:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 18Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
Let’s see the ingredients we need to make the recipe:
- 1 2/3 cups Type 1 flour
- 1/3 cup potato starch
- 2 eggs
- Half packet baking powder
- 1/3 cup vegetable oil
- 5 1/3 oz white nougat (with soft almonds)
- A few drops almond essence
Tools
- 1 Knife
- 1 Baking sheet
- Parchment paper
- 1 Mixing bowl
- 1 Fork
Steps
First, break the eggs into a bowl and start beating them with a fork or hand whisk if you prefer. Now add the oil and continue to mix.
If you’re wondering if I forgot the sugar, I didn’t. Those who have already made my sweet recipes know that sugars are one of the ingredients I limit the most. In fact, I almost always write to you that if you prefer, you can add another 20/30 grams more than my doses.
This time I purposely left it out because I thought, with such sweet nougat, can it be that I need to add more sugar to this recipe? And in fact, believe me, they turned out super good.
Now take the nougat and cut it into small pieces with a knife. Do not put it in a food processor or blenders, because being soft, it would stick to the blades.
So, once chopped, add the nougat to the previous mixture, mix well, and then start incorporating the sifted powders. The flour, the starch, and the baking powder.
Now start shaping the cookies, break off pieces of dough and make little balls that you roll a bit between your hands, and even if they don’t turn out perfect, they’ll still be good.
Place them on a baking sheet covered with compostable parchment paper or a silicone mat. I now only use those, they’re super convenient.
Turn on the oven and bake in a preheated static oven at 350°F for 15 minutes.
BE CAREFUL not to forget them in for too many more minutes than the times I left you because it’s a particular dough.
Are you ready to taste them?
FAQ
Will you make nougat cookies again?
If you have leftover nougat, try them because they will be a pleasant discovery.
If you feel like it, I also welcome you to my INSTAGRAM page, come visit me and support me with a like and follow the page.
Thank you very much
