Almond paste filled with chocolate nut paste and nut toffee
Ingredients
150 g almonds
2 1/2 dl Dansukker Icing Sugar
1 egg white
Filling
100 g chocolate nut paste (Odense nougat)
Toffee
200 g nuts of your choice
1 dl double cream
1/2 dl Dansukker Light Syrup
1/2 dl Organic Cane Sugar Fairtrade
Blanch, peel and grind the almonds. Mix the ground almonds with the icing sugar and egg white to make a firm paste. Press the paste into small foil tins and place on a baking sheet.
Bake at the centre of the oven at 175 °C for approx. 12 minutes. Meanwhile, divide the chocolate nut paste into the same number of pieces as the number of foil tins. Put a piece of nut paste inside each piece of almond paste immediately after removing the tins from the oven.
Combine the cream, syrup and sugar in a saucepan and simmer until the mixture is thick, stirring occasionally. Stir the nuts into the toffee mixture, then pour the toffee into the tins. Store in a cool place.
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