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 Ingredients 60g (2.5 oz) Bienetta Florentine Mix 80g (3.5 oz) thinly sliced / flaked almonds 1/4 tsp salt Method 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