Total: 4 hr 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 100 kcal
, Fat: 4 g
, Carbohydrate: 12 g
, Protein: 2 g


35 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beaten egg white

1 fresh egg white
1 pinch salt

Honey syrup

300 g sugar
150 g liquid honey
1 tbsp water


150 g almonds, roasted
100 g hazelnuts, roasted
50 g unsalted, shelled pistachios, roasted
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How it's done

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Beaten egg white

Beat the egg white and salt until stiff using the whisk on a food processor.

Honey syrup

Bring the sugar, honey and water to the boil in a wide pan. Reduce the heat, keep stirring until the sugar has melted and the syrup is a thick consistency but not coloured. Slowly drizzle the sugar into the egg whites while beating constantly, beat for a further 8 mins. until the mixture is firm and velvety.


Add the almonds, nuts and pistachios to the beaten egg whites, stir in, transfer to a baking tray lined with baking paper, spread out approx. 2 cm thick. Leave the nougat to set for approx. 4 hrs. Cut the nougat into pieces.

Good to know
Shelf life: Keep in an airtight tin for approx. 2 weeks.

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