Another family tradition ... in that it is over 30 years eat for Christmas but it is only a couple that is preparing , because no one before had ever ventured. This recipe is a much more feminist nougat in the sense that mother and daughter - or even just one of them - can do so without the need for muscle men (well, maybe a little bit at the end ..)
Gingerbread Sienna
150 grams of white flour
150 g sugar icing
150 grams of honey
300 gr peeled almonds
40 g candied citron
200 grams of candied orange (or pumpkin, and if you find it if you prefer)
1 / 2 teaspoon ground cinnamon 1 teaspoon
coriander seeds powder
1 teaspoon of vanilla extract
15 big hosts
Place almonds on baking sheet and toast at 200 degrees for a few minutes.
Cut strips candied citron and orange.
Mix the flour with the cinnamon and coriander.
Cook over low heat in a saucepan the sugar, keep aside a spoon,
with honey, stirring constantly with a wooden spatula and making sure that the mixture does not stick to the bottom.
When honey and sugar are dissolved and the mixture begins to make small bubbles, dip the tip of a spoon and pass it under the acuqa cold for a few seconds. If the syrup forms a hard ball, it is ready.
Remove from heat and add the fruit, then the almonds and flour with the spices, stirring well with a wooden spatula.
Line a baking pan (I use disposable aluminum ones) with the hosts, pour the mixture making the surface with a knife moistened with a spoon and sprinkle with powdered sugar kept aside.
Cook in oven at 150 degrees for about 30 minutes.
Sprinkle with powdered sugar and let cool before serving.
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