CakeChristmas
CakeChristmas
Low triangles of ivory white nougat, whole almonds and green pistachios visible in cuts, very thin azyme leaf on top and under, hand-cut shapes.
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Chic & Elegant / Fruit & confectionery

White nougat in almond and pistachio triangles

A recipe by CakeChristmas / Updated on 30 October 2026.

The nougat spreads lower than the traditional bars and then is cut into triangles, between two thin azyme leaves.

Frame of 24 x 18 cm; 24 triangles from squares of 6 cm / The nougat spreads lower than the traditional bars then is cut into triangles, between two thin azyme leaves.

12Indicative portions
40 minPreparation
20 minBaking
12 hRest & Cooling
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The nougat spreads lower than the traditional bars and then is cut into triangles, between two thin azyme leaves.

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Original quantity: 12 servings.

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Preparation

  1. Line the frame with baking paper and then with azyme. Roast almonds and pistachios for 10 minutes at 150 °C and keep the fruits warm.
  2. Heat honey separately at 130°C and sugar with water at 145°C, monitoring with the thermometer. Prepare the beater and spatula before starting.
  3. Turn up the whites as honey approaches its temperature. At medium speed, pour the honey in a fillet along the wall, then the sugar syrup reached the temperature, without touching the whisk.
  4. Whisk another 5 minutes to thicken. Stir the dried fruits with the solid spatula and immediately spread in the frame, about 1.5 to 2 cm. Lay the second sheet flat and press flat.
  5. Leave for 12 hours at room temperature, away from moisture. With a slightly oiled blade, cut four columns and three rows of 6 cm to obtain twelve squares; divide each diagonally. The triangles remain flexible, without chocolate coating.

Preserve and Serve

2 weeks cool and dry, each bar packed; avoid moisture.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

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