1864 - The Complete Confectioner, Pastry Cook and Baker

Nogat

DDV CULINARY

Two pounds of sweet almonds, one pound of sugar, one pound of water.
Blanch the almonds, and cut them in slices,
dry them at the mouth of a cool oven,
and if slightly browned the better;
powder the sugar, and put it into a stewpan, with the water;
place it on the fire to melt,
stirring it with a spatula until it becomes a fine brown,
then mix in the almonds, and let them be well covered with the sugar;
pour it out on an oiled marble stone.
It may be made into a thick or thin sheet,
and cut with a knife into small pieces, such as dice, diamonds, &c.
The surface may be strewed with currants, fillets of pistachios,
or coarse sugar, and cut into different forms with tin cutters.
It may also be formed into baskets, vases, &c.
Oil the interior of a mould, and spread the nogat over it,
whilst warm, as thin and even as possible.
To save the fingers from being burnt, it may be spread with a lemon.
Detach it from the mould when warm, and let it remain until cold
that it may retain its shape perfectly,
then fasten the different parts together with caramel sugar.
For baskets, a handle of spun sugar may be placed over it,
or ornamented with it according to fancy.
These may be filled with whipped or other creams when required to be served.