Queen’s Nougat

Ingredients

1 pound (400 g) blanched almonds, peeled, dried and ground very finely (passed through the grinder twice);
1 pound (400 g) fine sugar;
ground cinnamon to taste;
4 egg yolks;
zest of 1 lemon;
wafer paper.

Preparation

Make a syrup by heating the sugar with one glass of water. Once the sugar has completely dissolved, add the almonds, grated lemon zest and cinnamon. Stir with a wooden spoon until a thick paste forms.

Remove from the heat and allow the mixture to cool slightly. Add the beaten egg yolks, mix well, and return to a very low heat for no more than five minutes.

Let the mixture cool and then shape it into nougat bars.

To form the bars, use narrow, tall rectangular moulds lined with wafer paper. Fill the moulds, press the mixture firmly, and cover the top with another sheet of wafer paper. Place a weight on each bar and leave to rest for a full day.