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2 cups sugar
1 teaspoon glucose
½ cup water
¼ cup butter
1 teaspoon almond extract
½ cup grated chocolate, melted
¾ cup preserved cherries, chopped
¾ cup blanched almonds, chopped


Place the sugar in a saucepan, add the glucose, water, and butter. Dissolve and stir slowly over the heat; then cook, without stirring, to 240 degrees, or to the soft-ball stage. Remove from heat and pour at once into a bowl, rinsed in cold water. When nearly cold, stir in the extract and add the melted chocolate. Beat until a firm mass is formed. Cover with waxed paper and a clean cloth and leave in a cool place for about ½ hour. Then knead until smooth and place in a double boiler, heating until warm enough to pour.

Mix in the cherries and the almonds and pour into a nougat frame lined with wafer paper. Cover with wafer paper and set a board and a heavy weight on the top. Leave for about 5 hours, then turn out and cut into strips.