• 1 lb. castor sugar (450 gms)
• 12 oz. sweet almonds (340 gms)
• one teaspoon lemon juice

• Half a teacup of fresh butter
• 1 1/2 teacups sifted icing sugar

• Have the almonds blanched and shredded, and place in a moderately hot oven.
• Leave them there till they are pale brown, turning them at intervals.
• Put the sugar and lemon juice into a clean enamelled saucepan.
• Let them stand in a cool place on the stove, stirring well now and then, till the sugar is beginning to melt.
• Then move into a hotter place, and continue stirring till all the sugar is melted.
• Wipe the inside of the saucepan with a damp cloth to remove any grains of sugar.
• Then boil, stirring till the syrup is a pale brown.
• Add the hot almonds, and mix without stirring any more than necessary.
• Pour the nougat into an oiled tin, and let it set.
• Ice the cakes with butter icing, and sprinkle thickly with the nougat pounded small.

• Beat the butter until it is like whipped cream.
• Add the sugar, stirring it in gradually and smoothly.
• Then add flavouring, such as vanilla, if desired, and coffee or cinnamon to colour if liked.