Nougat

This is one of the oldest types of confections, and varieties can be found throughout Italy, Spain, France, the Balkans, and the Middle East. Although each region has its own distinctive type, most nougats are made of whipped egg white mixed with roasted chopped nuts such as almonds, pistachios, walnuts, and hazelnuts.

The result is a sweet treat with a chewy consistency. The exact origin of nougat is hard to trace, but the first recipe for a sweet resembling white nougat called natif was recorded in a 10th-century book found in Baghdad. Nougat can be divided into numerous categories, but the most basic distinction is made between soft or hard nougat, depending on whether it is made with honey or sugar.

In Italy, nougat is known as torrone, and each city and region has its own traditional type of torrone, ranging from hard versions made with sugar to soft and chewy honey-based varieties. French nougat is predominately made without eggs and with a larger proportion of nuts, while the Spanish usually use roasted almonds and raw honey.

Viennese nougat is somewhat different from the other types –it is made of finely ground cocoa butter, nuts, and cocoa mass, resulting in a soft chocolaty blend that is usually incorporated with other confections. Most traditional nougats are usually eaten on their own as a dessert or sweet snack, and the festive appearance of sliced nougat has earned it a regular place on various regional holiday platters.