Menorcan nougat (cuscussó)

Nougat was brought to Menorca by the Moors, and is now a traditional Christmas sweet on the island.

Credit: Rochelle Eagle

• makes

  600

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 200 g (7 oz) blanched almonds or ground almonds
• 250 g (9 oz) left-over Ensaimadas (see Note), croissants or brioche bread
• 100 g (3½ oz) candied mixed fruit mix (such as pear, pineapple, orange, fig, cherry)
• 100 g (3½ oz) pure icing (confectioners’) sugar
• 1 tbsp honey
• 50 ml (1¾ fl oz) freshly squeezed orange juice
• ¼ tsp ground cinnamon
• zest of ½ lemon
• 20 g (¾ oz) pine nuts, lightly toasted
• 30 g (1 oz/¼ cup) raisins
• 30 g (1 oz/¼ cup) walnuts, chopped

Chilling time: 2-3 hours

Instructions

1. If using blanched almonds, blitz them in a food processor to a fine crumb. You can skip this step if using ground almonds, just tip it into the food processor. Add the pastries and candied fruit and pulse together to form a paste.
2. Place the sugar, honey and orange juice in a saucepan and bring to the boil over medium heat until the sugar has dissolved. Remove from the heat and stir through the cinnamon and lemon zest.
3. With the motor running, gradually pour the orange syrup into the food processor until combined, then add the pine nuts and raisins and pulse to distribute evenly through the mix.
4. Place a 35-cm (14-in) square of foil on a work surface and top with a sheet of baking paper the same size. Spoon the nougat mixture along the centre of the paper, then roll up the baking paper and foil into a tight log. Twist the ends to seal, then refrigerate for 2–3 hours to set.
5. Slice into 1-cm (½-in) thick discs and serve with a scattering of chopped walnuts.

Note

• Ensaimadas are a Mallorcan spiral pastry. You can make your own using this recipe.

Recipes and images from Islas: Food of the Spanish Islands by Emma Warren, Smith Street Books, RRP $49.99

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.