A material is the upper layer of nougat B material is the bottom layer I used Chengde's almond slices. I didn't use American almonds (not that it was almonds ==). Chengde almond slices are so thick, so it is not good to sell them, like peanuts. . . . . . The taste is still very good! I used a square model of 18*18
Make a crisp bottom first. Soften the butter, send it a little, add the powdered sugar and continue to send it to the whitish.
Add the egg mixture in portions and mix well each time.
Sift through the powder and mix well. Then mix into a dough, don't overdo it.
Roll the dough into a round shape, do not need to be too thin, and put it in the refrigerator for 1 hour.
After refrigerating, the dough is enlarged, cut into squares, and placed in a baking tray that has been previously laid with oil paper.
Pour a hole in the dough with a fork and bake in an oven preheated to 180° for 20 minutes.
This is making nougat. In addition to the almond slices, all the ingredients are placed in a pan, heated over medium heat, and stirred.
After the temperature reaches 115 °, leave the fire, pour the almond slices and mix well.
Pour the nougat on the baked bottom and smooth it.
Bake in a 180° oven for another 25 minutes.
After baking, take it out and let it sit for about 5 minutes. When it cools to a slightly hot, turn it over and cut it.