Italian · Dessert
Almond Fruit Nougat Bars
A lightened take on Italian torrone-style nougat bars, baked rather than cooked to hard-crack stage, folding toasted almonds, pistachios and dried fruit through a honey-sweetened whipped egg-white base for a chewy, low-calorie square.
$1
15 minsPrep
17 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
203Calories
7.7gProtein
10.9gFat
28.7gCarbs
15.7gSugar
4.3gFiber
233mgSodium
0mgChol
1.1gSat Fat
338mgPotassium
60mgCalcium
1.4mgIron
0mcgVitamin B12
0.4mgVitamin C
0gPolyol
6gAllulose
0.3gAlcohol
Goes well with
Italian Almond Milk
local
Moscato d'Asti
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Line a small 10x10cm tin or tray with baking paper and preheat the oven to 150°C (300°F).
2
Whisk the egg whites to stiff peaks using a hand mixer, about 3-4 minutes.
3
Warm the honey and allulose together gently in a small pan until the allulose dissolves, about 1 minute, then drizzle slowly into the whipped egg whites while whisking continuously until glossy and thick, roughly 2 minutes more.
4
Fold in the almond flour, cocoa powder, salt and vanilla extract until just combined.
5
Gently fold through the chopped almonds, pistachios, diced dried apricot and cranberries, keeping as much air in the mixture as possible.
6
Spread the mixture evenly into the lined tin and smooth the top with a spatula.
7
Bake for 16-18 minutes until the top is just set and lightly golden at the edges; the centre will firm up further as it cools.
8
Cool completely in the tin on a wire rack, at least 20 minutes, before lifting out and cutting into 2 squares.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 3/81 3/8 egg whites, whisked to stiff peaks (45g)
- 0.6 oz18g warmed honey
- 0.4 oz12g allulose
- 0.7 oz20g almond flour
- 0.5 oz14g roughly chopped, toasted almond
- 0.3 oz8g roughly chopped pistachio
- 0.5 oz14g finely diced apricot dried
- 0.4 oz10g cranberry dried
- 0.2 oz6g cocoa powder
- 0.1 oz2g vanilla extract
- 0 oz1g salt
