Wienernougat is an old, popular cocoa and almond praline paste sweet that has been made by the Finnish confectionery manufacturer Fazer since the year 1904. This simplified recipe produces a confectionery similar to the original one.

Note: the almond flakes I used in making the Wienernougat pieces pictured on this page were much too thickly cut  —  ideally, they should be as thin as possible.

about 215 g (4 × 54 g bars) "Dubbel Nougat" *) (or other soft almond and hazelnut nougat/praline paste)
about 110 g "Fazerin Sininen" milk chocolate
about 80 g extremely thinly flaked almonds

Instead of Fazer Blue, you can use some sweet dark/plain chocolate with a cocoa content of about 44 %, although the flavour of the sweets will then be slightly different.

If you like, you can toast the almond flakes in oven or dry skillet to enhance their flavour, but only extremely lightly, as too toasty a taste will overpower the delicate flavours of praline paste and chocolate. Set the flakes aside to cool.

Prepare a small, rectangular pan by lining its bottom and sides with a sheet of parchment paper. For the paper to remain on place, "glue" it on the surface of the pan using soft butter spread between the paper and the pan.

Cut the nougat and chocolate in small cubes and place in a bowl. Place the bowl over a barely simmering water bath but do not let its bottom touch the water. Let the chocolate and nougat melt. Stir the mixture smooth with a spatula and gently stir in the flaked almonds.

Pour the mixture in the prepared pan, smoothing it into an about 1½ - 2 centimetre thick layer. Cover the top loosely with parchment paper and place in refrigerator to set. When firm, cut the block in small, rectangular pieces using a thin, sharp knife.

Store the confectionery in an airtight container in a cool place. They are at their best consumed within a few days.

*) "Dubbel Nougat" or "Nougat Double" is a brand of smooth, soft nut nougat (praline paste) manufactured by the Swedish Marabou, currently owned by Kraft Foods (see the picture on right).

You can also use "Odense Soft Nougat" by the Danish Odense Marcipan. Praline paste is also available in some specialty pastry or gourmet stores.

Recipe source: adapted from a recipe by chef Tina Nordström, SVT Europa/Mat, 2001.