Nougatine

Nougatine is, in the Larousse dictionary's wording, a hard nougat made from ground almonds and caramel. It is poured out, shaped while warm, and cools into a crisp, brittle sheet.

The French Academy dictionary describes it as a confection prepared with crushed almonds and blond caramel, molded into plates and often used to decorate pastries. The French national language center's dictionary calls it a brown, very hard nougat used in confectionery and pastry.

Larousse also gives a second sense of the word, a praline sponge cake garnished with toasted, chopped almonds or hazelnuts.

In pastry kitchens, nougatine is cut into shapes, used to decorate cakes, or crushed into creams and ice cream for crunch.