Seeded Almond Nougatine
Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone
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Cooking tools:
- Oven
- Baking sheet
- Saucepan
- Stove
- Spoon
- Silicone baking mat
- Rolling pin
- Chef's knife
- Heat proof surface
- Mixing bowl
- Spatula
- Measuring cup
Ingredients
- Sugar 250 grams
- Sliced natural almonds 150 grams
- Mixed seeds (reserve 5 grams for garnish) 50 grams
- Almond oil 25 grams
- Dark chocolate for coating as needed
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