Nougatine

Directions

1. 1
   Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
2. 2
   In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.
3. 3
   The sugar will become grainy, then begin to melt.
4. 4
   When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.
5. 5
   Continue in this manner with the remaining 3/4 cup sugar.
6. 6
   When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.
7. 7
   Immediately pour the mixture onto the oiled baking sheet.
8. 8
   With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
9. 9
   It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
10. 10
    Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.
11. 11
    Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
12. 12
    The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
13. 13
    At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.
14. 14
    Line 2 baking sheets with parchment or waxed paper.
15. 15
    Melt and temper the chocolate (see pages 2530).
16. 16
    Place a piece of the nougatine in the tempered chocolate, coating it completely.
17. 17
    With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.
18. 18
    Repeat with the remaining nougatine pieces.
19. 19
    After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.
20. 20
    Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
21. 21
    Place the finished nougatine in paper candy cups.
22. 22
    In a tightly covered container, the nougatine will keep for 1 week at room temperature.
23. 23
    Substitute toasted, skinned, finely chopped hazelnuts for the almonds.