This is a "sure hit" dessert…one of our favorites…
A food processor or blender is important to prepare the almonds, and then a mixer will be needed.
2/3 cup blanched and peeled Almonds,
1 ¾ stick of unsalted Butter,
1 cup of Sugar,
1 cup of unsweetened Cocoa Powder (it is best if you use top quality here),
1 extra large Egg,
1 extra large Egg Yolk,
4 ounces of Amaretto Cookies, crushed,
2 tablespoons of Amaretto Liqueur,
Strawberries or Raspberries,
Grand Marnier Liqueur or Amaretto
Heat the oven to 350 degrees. Spread the almonds on a baking sheet and bake for 7 to 10 minutes until they turn a nice golden color – be careful not to burn them or they will become bitter. Put the almonds in a food processor and process until coarsely ground. In a mixer, cream together the butter and sugar until light and fluffy. Add the cocoa a spoonful at a time and beat until it has been completely incorporated. This will take a little time, but once the cocoa powder has been completely incorporated, add the almonds. In a separate bowl, lightly beat the whole egg and the egg yolk and add to the bowl with the other ingredients, stirring until they are well blended. Then, add the crushed cookies and the liqueur and mix thoroughly. Line an 8 ½ by 4 ½ inch bread pan with plastic wrap and spoon the mixture into it. Press it down well and level the top with a spatula. Cover with plastic wrap and put it in the refrigerator for at least 4 hours. Slice the nougat and serve. Serving Suggestion: Serve with whipped cream and strawberries or raspberries drizzled with a touch of Grand Marnier or Amaretto.