Nougatine Spoons (Makes 15-20 spoons)
almond nougatine recipe adapted from Cookstr
4 ounces raw blanched almonds
1/4 cup all purpose flour
pinch of salt
4 tablespoons butter, cut into small pieces
1/4 cup light corn syrup
1/4 cup granulated sugar
small heavy bottom saucepan
silicone spatula or wooden spoon
a baking sheet lined with parchment paper or a Silpat
Edible Spoon Making kit or cookie cutters and mini muffin tins
Pour onto a lined baking sheet. Spread out as thin as possible. Set another piece of parchment paper on top and use a rolling pin to roll it out as thin as possible. Remove top sheet of parchment paper and scrape off any stuck nougatine and spread it on the pan.
Use a metal spatula or knife to pick up a cut piece of nougatine and place it over the spoon mold. Carefully press it into the mold so it forms a nice spoon shape. Allow to cool for a few minutes then just lift it off the mold. If using the spoon making kit, you’ll have fewer molds than spoon shape nougatine pieces. By the time you have set the nougatine spoons on all of the molds, the first ones should be set enough that you can easily remove them, so you can use the molds again. Once again if the spoons get too hard, return to oven just long enough to soften the nougatine.
Options, if you don’t have a spoon making kit: You can use round, square, or even flower shaped cutters to cut your nougatine. Then just drape them over an inverted bowl or muffin tin to shape into small bowls. You can also just cut pieces using cookie cutter, a pizza wheel or knife and use them to decorate desserts, or crush the nougatine into small pieces and sprinkle over ice cream. Or, just eat it; it is great all on it’s own.
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