Almonds are almonds. It seems quite evident, as a matter of fact. But if you always buy them packed, it is difficult to imagine all the work that lies behind those tiny things. I did not know it until my uncle's almond trees started to produce. You had to pick the fruit, remove the wrapper it has to leave only the shell, remove the shells one by one, blanch to remove the skin and then finally toast them before eating them. A couple of times he gave us several boxes, and after all the process, my mum prepared an absolutely spectacular nugat. However, I never forget all the work behind those almonds and they were only a few tens of kilos.
Ingredients (for about 10 units)
120 grams of egg white
125 grams sugar
55 grams of flour
55 grams of almond flour
zest of 1 lemon
150 grams of butter
Heat the butter over high heat in a medium saucepan. When you begin to acquire a tan and the smelle of hazelnut (noisette point), remove from heat immediately to avoid burning and acquiring a darker color. Pass through a fine sieve and let cool.
Mix egg whites with sugar. Add the flour and ground almonds and mix. Slowly add the clarified butter while continuing mixing. Leave this mixture in the refrigerator for 4 hours (or 20 to 30 minutes in the freezer if you are in a hurry). Preheat oven to 180 º.
Paint your moulds with oil, divide dough among them, and bake at 180 º for 15 minutes. Cool on a wire rack and unmold.