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From YoRipe by Strawbeariemilk
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40 min



Nuttelex Buttery Spread
55 g
Icing Sugar
35 g
Beaten Egg
20 g
Cake Flour
100 g
Almond Powder
20 g
Sliced Almonds
70 g
Nuttelex Original Spread
30 g
Whipping Cream
30 g
Caster Sugar
50 g
20 g
Melted Chocolate
as you like
diced finely
3 pieces
Strawberry Powder
1 tsp

How to cook


  • Line an 18cm square baking mould with parchment paper. Sift the cake flour and almond powder together into a bowl.
  • Lightly toast the almond slices for 4-5minutes till light brown.
  • Soften the Buttery Nuttelex with a whisk, add the icing sugar and mix well.
  • Add in the beaten egg in 2 parts, mixing well each time.
  • Add in the cake flour and almond powder and fold in with a spatula till the flour is gone and the dough comes together.
  • Wrap the dough in cling wrap, and flatten it into a square. Let it rest for 1 hour in the fridge.
  • Remove the cling wrap from the chilled dough. Place it on a piece of parchment paper. Cover with a new piece of cling wrap and roll it using a rolling pin to an 18cm square to fit the baking mould.
  • Place It into the lined baking mould and prick holes into it using a fork.

Start baking

  • Bake it in a pre-heated oven at 170-180 degree celsius for 15-20minutes and leave it to cool.
  • Put in all the ingredients for the nougat except the almond slices into a pot. Heat it over medium to high heat till it boils and thickens slightly.
  • Turn off the heat and add in the almond slices. Mix well.
  • Pour the almond nougat from step 10 on top of the baked cookie base.
  • Bake it again in a preheated oven at 180 degree celsius for 18 -22minutes or till it turns golden brown.

Assemble & serve

  • Remove from the tray to cool. When it is still warm, cut it into your favourite size and shapes. Dip in melted chocolate, sprinkle pistachios/strawberry powder if you like. Store in an airtight container. Enjoy!
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