Chef Rasmussen says this tasty recipe can be made into different forms, like cornucopias, rings, petit fours and sticks. They traditionally appear at anniversaries, birthdays and weddings in Denmark.
Ingredients
2 pounds
plus 3 ounces almond paste
1 pound
plus 2 ounces sugar
6 ounces
egg white
1 pound
nougat candies
1 cup
hazelnut flakes
Instructions
Preheat the oven to 425 F. Line 2 baking sheets with parchment paper. Mix the sugar and paste together, then gradually add the egg whites. Warm the mixture, then put in a pastry bag fitted with a large plain tip and pipe onto the prepared baking sheets, making flat discs. Place a nougat candy on each disc, then pipe more almond pastry over them in a mound. Brush the tops with egg white and sprinkle with hazelnut flakes. Bake 8 to 10 minutes, until golden. The insides should still be soft.
Chef Bent Rasmussen Restaurant: Top Hat Restaurant St. Croix, U.S. Virgin Islands
