PISTACHIO NOUGAT The recipe that all gourmets will love:

Add the pistachios: When the mixture is well combined, add the crushed pistachios and mix gently until incorporated.
Pour into the mold: Line a square or rectangular mold with parchment paper and pour the mixture, smoothing it out well. Cover with another piece of parchment paper and press lightly.
Let stand: Let cool at room temperature for at least 4 hours, or preferably overnight, until the nougat is well compacted.

Cut and serve: Once hardened, unmold the nougat and cut into cubes. Sprinkle with icing sugar before serving.