CakeChristmas
CakeChristmas
Selection of ivory white nougat bars, whole almonds and pistachios visible with cuts, thin azyme leaf on top and under, slightly irregular cuts.
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Retro & Traditional / Fruit & confectionery

White nougat in bars, almonds and pistachios

A recipe by CakeChristmas / Updated on 30 October 2026.

The honey nougat is pressed between two azyme leaves and then cut into narrow bars. Whole dried fruits remain visible at the cut.

Frame of 18 x 18 cm and 3 cm high; 24 bars of 9 x 1.5 cm; 12 portions / The honey nougat presses between two azyme leaves and then cuts into narrow bars. Whole dried fruits remain visible at the cut.

12Indicative portions
40 minPreparation
20 minBaking
12 hRest & Cooling
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The honey nougat is pressed between two azyme leaves and then cut into narrow bars. Whole dried fruits remain visible at the cut.

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Original quantity: 12 servings.

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Preparation

  1. Line the frame with baking paper and then an edible wafer paper with 18 x 18 cm. Roast almonds and pistachios for 10 minutes at 150 °C and keep them warm.
  2. Cook sugar and water at 145°C in a saucepan. Heat the honey to 130 °C in another. Control the temperatures with the thermometer; raise the whites when honey approaches 125 ° C.
  3. Pour the honey in a thin fillet against the wall of the bowl, whisking at medium speed; then pour the syrup in the same way at 145 °C. Do not pour on beaters.
  4. Whisk about 5 minutes to a very thick mass. Quickly add the lukewarm dried fruits to the solid spatula, place in the frame and cover with the second azyme leaf. Squeeze flat.
  5. Leave for 12 hours at cool room temperature. Cut into two strips of 9 cm and then into twelve bars of 1.5 cm per strip, with a very slightly oiled blade. This nougat can remain tender depending on honey and moisture; pack the bars individually.

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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