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45 min
  • 150 galmonds
  • 100 gcandied orange peel
  • 300 ghoney
  • 2 pcsegg white
  • 1 pinchsalt
  • 1 pcorange
  • 440 gcaster sugar
  • 1 xsquare baking wafer (large)
  • 1 xcooking oil

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Preheat the oven to 100 °C (top/bottom heat; convection 90 °C). Roughly chop the almonds in the bamix® Processor, spread them on a baking tray with the candied orange peel and heat up in the middle of the oven. In the meantime, heat the honey in a small pan over medium heat for 3 to 4 minutes until it reaches 108 °C (measure with a sugar thermometer). Continue cooking the honey for 6 to 8 minutes until it reaches 120 °C. Meanwhile, beat the egg whites with the salt using the bamix® beater until peaks appear. Remove the honey from the stove and put the beaten egg white aside. Wash the orange with hot water, dry, grate the peel finely and squeeze 50 ml of juice. Heat the sugar, 50 ml water, orange peel and juice in a pan over medium temperature, stirring constantly, until the sugar dissolves. Bring to the boil and simmer for 12 to 15 minutes until the orange syrup reaches 155 °C. In the meantime, beat the beaten egg white once again with the bamix® beater, slowly add the warm honey mixture and continue beating at high speed. When the orange syrup reaches 155 °C, reduce to a low setting and slowly add it to the honey-egg mixture. Continue beating at high speed for 3 to 4 minutes until everything is well mixed and the mixture has cooled down slightly. Fold in the candied orange peel. Lightly grease a deep baking tray. Spread the mixture on the baking tray, smooth the surface with a hot knife and place the wafers on top. Cover with baking paper, weigh down (e.g. with a cutting board) so that no air bubbles form in the nougat, and leave to rest for approx. 12 hours until the mixture settles. Using a knife, separate the nougat from the paper along the inside of the baking tray, turn the tray over to remove the nougat, then cut it into small pieces with a hot knife.

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