Rory O'Connell's nougatine biscuits are delicate, brittle and melt in the mouth. The cooked biscuits keep perfectly for several days stored in an air-tight container. The uncooked mixture can be refrigerated for up to a month and behaves perfectly when cooked at a later time. Rory likes to serve the biscuits with ice creams, sorbets, granitas, mousses and soufflés, or anything to do with chocolate!
- Preheat the oven to 190c.
- Chop the nuts in a food processor using the pulse button to render them to a semi-coarse texture. It is important you do not render the nuts to a powder and equally if the texture is too coarse, the mixture does not knit together so well.
- In a small saucepan, combine the remaining ingredients and cook on a very low heat until the mixture is melted and smooth.
- Add the nuts and stir to mix.
- Using a silicone baking mat or an oven tray lined with parchment paper, drop on scant teaspoons of the mixture, allowing plenty of room for the mixture to spread as it cooks. A standard oven tray (40cm x 35cm) will accommodate about 4 biscuits this size. You can make smaller biscuits by reducing the amount of mixture.
- Cook for about 10 minutes or until the biscuits have spread into lacy and lightly caramelised flat crisps. They will be the colour of toasted hazelnuts.
- The cooked biscuits will be soft and molten when removing from the oven so allow the biscuits to cool until set on the cooking tray before removing to a wire rack to cool completely. Any remaining uncooked mixture will store perfectly in the fridge for up to one month.
- Serve the biscuits with some ice-cream or mousse.
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