Apricot Nougats

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (8)
  1. Roll out some trimmings of puff-paste to the thickness of the eighth of an inch.
  2. Lay this all over the surface of a baking-sheet.
  3. Spread it with a rather thick layer of apricot-jam.
  4. Strew some dried pistachio kernels or Jordan almonds over this.
  5. Shake some finely-sifted sugar over all.
  6. Bake them in a very moderately-heated oven.
  7. When done, allow the pastry to cool.
  8. Use any kind of fancy tin-cutter to stamp them out.
Original Text
APRICOT NOUGATS. ROLL out some trimmings of puff-paste to the thickness of the eighth of an inch; lay this all over the surface of a baking-sheet, spread it with a rather thick layer of apricot-jam, and then strew some dried pistachio kernels or Jordan almonds over this, shake some finely- sifted sugar over all, and bake them in a very moderately-heated oven. When done, allow the pastry to cool, and then use any kind of fancy tin-cutter to stamp them out.
Notes
—