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This is a delicious sugar cookie/nougat, covered in powdered sugar. Torrone Provides that Honey-Almond/sweet Nougat flavor. The Powdered sugar flavor is from the Meringue Torrone combination. INW Custard is used here to smooth out any rough edges and introduce a butter note. Finally, I used the AP, Biscuit (JF), CSC (MB) and sugar cookie to build a solid cookie / bakery base. I hope you enjoy this as I do.
COPYRIGHT: This recipe is the property of Gordo and has been released under the CC Attribution-NonCommercial-NoDerivatives 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | Sugar Cookie | 6.5 | |
| CAP | Super Sweet | 0.5 | |
| FE | Lemon | 0.5 | |
| FW | Sweetener | 0.75 | |
| FA | Meringue | 0.8 | |
| FA | Torrone | 1 | |
| INW | Custard | 1 | |
| JF | Biscuit | 2 | |
| MB | Classic Sponge Cake | 3.5 | |
| TPA | Acetyl Pyrazine 5% | 0.2 | |
| Conditioning Time: 2 Days Total Flavor: | 16.75% | ||
Formulations
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