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Thermomix® Christmas Nougat

Nougat is one of my Christmas favourites. I’ll always add it to a gift hamper if I can, and I certainly enjoy having it in the snack box for the festive season. The Thermomix® nougat is different to a shop bought one – it is a bit softer than a commercially made one (because this recipe goes to 100c. If you were using sugar on the stove top you could go as high as 155c and you’d have a firmer nougat.

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Orange & Almond Shortbread Biscuits

I’m feeling a little Christmassy and my brain is starting to tick over to all the tasty treats I can make as Christmas gifts. Last year we gave friends coconut ice and chocolate bark, and the adults received salt and sugar scrubs. I’m playing around with different recipes at the moment trying to figure out what we’ll do this Christmas.

almond-orange

I am loving the orange and almond combination at the moment, and thought they’d be great as shortbread, which they are, and somewhat delicious.

Orange & Almond Shortbread Biscuits
 
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Prep time
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Total time
 
Ingredients
  • 225g butter
  • 175g sugar
  • 1 tsp almond extract
  • ½ tsp salt
  • 260g plain flour
  • 2 teaspoons orange zest
Instructions
  1. In a mixing bowl, whisk together the butter and sugar until it is lighter in colour and fluffy in texture, about 3 minutes.
  2. Add the almond extract and salt, then the flour and orange zest and gently mix till it's all combined.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 - 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.
For the Thermomix®
  1. In the mixing bowl, place the butterfly whisk together with the butter and sugar speed 4/3 minutes. The butter should be light in colour and quite fluffy.
  2. Remove the butterfly and add the rest of the ingredients. Mix together 15 seconds/speed 5.
  3. Pour out onto cling film and shape into a sausage and refrigerate for 30 mins.
  4. Remove from fridge and roll out the dough to about half an inch thick and slice into rectangles.
  5. Transfer onto a baking tray and continue until all the batter is used up.
  6. Bake for 20 - 30 minutes at 180C till golden brown.
  7. Leave to cool before trying to lift.
  8. Store in an airtight container.

This recipe features in A Very Thermie Christmas, where you can find it and 50 other recipes perfect for a Thermomix® assisted Christmas. Read more about it here.