Dry roast nuts in a pan until the skins begin to separate. Then grind them. Mix nuts with all ingredients. Grind this mass with a blender until fine enough about 20 minutes. The technical term for this is: grated completely oily. During this process, the nut oil slowly oozes out and the nougat mass takes on a spreadable consistency. The finer you grind it, the better the nougat quality.
Preparation Tip:
You can store the cream in the refrigerator for about 3 days.
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