White Chocolate Almond Nougat

This white chocolate almond nougat is a soft, creamy no-bake candy made with toasted almonds, pistachios, and white chocolate. Perfect for gifting or make-ahead desserts.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 20

Cook Time 5

Total Time 1 25

Ingredients

Instructions

Crush the amaretti cookies in a large food bag using a rolling pin.
Place the crushed amaretti, toasted almonds, pistachios, half of the flaked almonds, and half of the dried cranberries in a large bowl. Mix with a spatula until combined.
Cut the white chocolate into small pieces and place in a medium bowl. Add the butter and peanut butter to the bowl with the white chocolate. Melt the mixture over a pan of simmering hot water, stirring continuously with a spatula until smooth. Remove from the heat and pour the chocolate mixture over the nut and biscuit mixture. Stir until fully combined.
Tip the mixture into a baking tin lined with baking paper and spread it out evenly. Sprinkle the remaining flaked almonds and cranberries on top.
Use a small rolling pin to gently flatten the surface. Refrigerate for at least 1 hour or until set.
Lift the nougat out of the tin, transfer to a cutting board, and slice into small pieces or bars.

Notes

Crush the Amaretti Just Right: I like to use a rolling pin to break them into uneven chunks; it gives each bite a fun mix of textures.

Toast the Almonds First: I always toast the almonds lightly to bring out their flavor before mixing them in.

Melt Everything Slowly: I keep the bowl over gentle steam and stir often so the chocolate and peanut butter melt into a silky, smooth mix.

Mix While It's Warm: I find it easiest to stir in the nut mixture while the chocolate is still warm and glossy; it coats everything perfectly.

Flatten the Top Gently: I like using a small rolling pin to press it down just enough without smashing the flaked almonds on top.

Nutrition