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 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.
 
 
 

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