Start this recipe by making the village biscuits. Whisk the eggs together with the sugar in a mixing bowl until thick and pale yellow in colour. Gently fold in the rest of the ingredients until smooth and well combined. To form the biscuits, take a spoon full of the mixture and roll onto the extra flour. Place the village biscuits onto a baking tray lined with baking paper. Bake in a hot oven temp 180°c until the biscuits are lightly golden in colour. Allow the biscuits to cool down completely before decorating with royal icing.

To make the panna cotta, soak the gelatine leaves into cold water for a few minutes to soften. Meanwhile put the milk, cream, cinnamon stick and honey into a saucepan and warm up, making sure that the mixture does not boil. Remove the cinnamon stick, then whisk in the crumbled nougat until melted. Squeeze the gelatine leaves from excess water and whisk it into the milk mixture. Pour the mixture into desired moulds or serving glasses. Allow to set in a refrigerator for at least 6 hrs. When set, serve the creams accompanied with the biscuits and decorated with the roasted nuts.