Sunday, January 19, 2014

Almond Crisps (Almond Brittle)

Chinese New Year is less than two weeks away and I haven't started baking anything yet this year. Well, not until now, if you'd call throwing sugar and nuts together and melting them in the oven baking. I recently bought a packet of Bienetta Florentine Mix, which comes in powdered form. The simplest way to use it is to mix it with almonds, bake them and it miraculously turns into a crisp layer of caramelized almonds. Alternatively, you could substitute the Bienetta by using a Florentine recipe, which you can find in my previous post "Almond and Pretzel Butterscotch Brittle".

Almond Crisps Recipe
80g (3.5 oz) thinly sliced / flaked almonds
1/4 tsp salt
Preheat oven to 160C (320F).
Line a baking tray (10in x 13in) with non-stick baking paper.
Mix all ingredients in a bowl and pour into the tray. Spread the almonds to form a thin and even layer.
Bake in oven for 10-12 minutes or until it starts to turn golden brown. Remove from oven and transfer it almond crisp from the tray to a chopping board. Use a long sharp knife to slice into bite sized pieces while it's still hot. It will harden and crisp up once cool. Store in an airtight container.