Let’s get cracking! Firstly, I prepare the dough: beat the softened butter for a short while with the sugar, then stir in two eggs. Add the flour and a pinch of salt, form the whole to a ball and put it in the fridge for around 45 minutes.In the meantime, I prepare the roasted almonds. According to the recipe, just boil water, sugar and cinnamon in a non-stick pan and add the almonds. Is it really that easy? Well, I’ll give it a go.
For the dough, briefly beat the butter with the sugar until well combined.
Add the eggs and stir in.
Add the flour and salt and stir in briefly.
Form the dough into a ball, flatten and wrap in cling film. Place in the fridge for 45 minutes.
While the dough is resting, prepare the roasted almonds by putting the sugar, cinnamon and water in a saucepan and bringing to the boil while stirring (with a wooden spoon).
Add the unpeeled almonds and let everything boil until the liquid has completely evaporated. The mixture will foam up, but that's ok.
Once the liquid is gone, the sugar will crystallise again. Continue to heat, stirring constantly, until the sugar starts to caramelise. If possible, do not caramelise the sugar completely.
When the almonds are covered with melted sugar, but with a few lumps of sugar also being whisked in, the roasted almonds are perfect.
Pour onto a baking tray with baking paper and spread with a wooden spoon. Do not touch them! You will burn your fingers!
Leave to cool and then break apart any almonds that stick together and store in an airtight container if you want to keep the almonds for longer (you can also do this step a day before).
Preheat the oven to 175°C. Line a baking tray with baking paper and set aside.
Roll the dough out thinly (about 1/2 cm) on a floured surface and cut out circles about 4.5 cm in diameter.
Place on the baking tray and bake for 11-12 minutes. Remove from the oven and leave to cool on a cooling rack. Repeat until the pastry is completely used up.
For the filling, finely chop approx. 100g of the roasted almonds (the rest is for decoration) (if you have too large pieces, you will have problems later).
Put the nougat with the butter in a pan and melt over a bain-marie. Add the chopped almonds and fold in.
Spread the cream on half of the biscuits (works best with a piping bag with a large opening) and then press together with a second biscuit to form a sandwich.
Roughly chop the chocolate and then slowly melt it together with the butter over a pan of simmering water and stir until smooth.
Pull the biscuit sandwiches through the chocolate so that they are completely coated in chocolate, place on a wire rack, place a roasted almond on top and then leave to dry.