Orange and ginger nougatine from SUQAR: Desserts & Sweets from the Modern Middle East (page 85) by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nectarine-caramel muhallabeya; Saffron–blood orange brûlée; Honey mousse with pine nut praline and spiced pears

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 26, 2019

    I’m not sure what went wrong with this as I followed the recipe exactly. The nougatine poured out butter while baking. The trays were swimming in it after the first bake. The second stage to get the cookie a golden brown color wasn’t close to that after a second bake of 8 mins (the max stated). I did another 5 mins but after cooling, the cut cookies were very limp though some outside edges were the right texture. It was a shame as they tasted great (though a bit greasy). It feels like the fat (butter and heavy cream) to flour/nuts ratio is off.

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