Bakery Nougats

To elaborate other traditional nougats, named “Bakery Nougats”, such as the Snow Nougat, the Egg Yolk nougat (toasted or not), the Glazed Fruit Nougat or the Walnuts Nougat, almonds and sugar are also used as main ingredients, to which other differentiating ingredients such as confitted yolk, confitted fruit or dry nuts are incorporated. The difference from the previous protected nougats lies in their elaboration process and is that the almond is not roasted, but once it has been repelled and dried, it is ground very finely in the steel cylinder refiners.

A special case of classic nougats are the ones defined below:

• Nougat a la Piedra: It is a nougat whose elaboration process is similar to the so-called factory nougat, with the only difference that it incorporates roasted almonds instead of raw. The traditional composition of this nougat is: roasted almonds, sugar, lemon rind and cinnamon.
• Terronico: It is similar to Guirlache nougat, but sesame seeds are added to it. It is especially distinguished because the almond is unpeeled.