Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
152,8794.5/5 for 31 ratings
Grade this recipe: Last modified on: April 3rd 2011
For 150 g, you will need:
- 1
150 g flaked almonds - 2
3 tablespoons Sugar syrup - Total weight: 195 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in a sealed container.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 10 min. | 19 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 150°C (300°F).
Mix 150 g flaked almonds and 3 tablespoons Sugar syrup with a fork.
Mix 150 g flaked almonds and 3 tablespoons Sugar syrup with a fork.
Stage 2 - 3 min.
Spread the almonds evenly on a non-stick baking sheet (if you don't have one, you need to use a sheet of cooking parchment as the almonds are very sticky when they come out of the oven).
Try as far as possible to make sure the almonds are not touching each other.
Try as far as possible to make sure the almonds are not touching each other.
Stage 3 - 10 min.
Put in the oven for about 10 minutes, watching very carefully for coloration.
Stage 4 - 3 min.
Immediately after taking them out of the oven, unstick the almonds from the sheet with a wooden spatula and let them fall onto the worktop. They will still be a bit soft while hot, but not for long.
Separate them quickly as far as possible.
Separate them quickly as far as possible.
Stage 5
After a few minutes (or seconds maybe), the almonds will cool and harden. They will become very crunchy and are now ready.
When cool, keep in an air-tight container.
When cool, keep in an air-tight container.
Remarks
You can add a few drops of orange flower water to the sugar syrup, but this is not essential.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,055 Kcal or 4,417 Kj | 29 gr | 50 gr | 83 gr |
| 53 % | 11 % | 5 % | 13 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 541 Kcal or 2,265 Kj | 15 gr | 25 gr | 42 gr |
| 27 % | 6 % | 2 % | 6 % |
How much will it cost?
- For 150 g : 2.27 €
Some recipes that use this recipe
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.
51,1354.7/5 for 11 ratings 28 min.
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
5,272 33 min.
Like Bounty
You will no doubt be familiar with Bounty, the chocolate-covered coconut bar. Here's a melt-in-the-mouth version "on a plate" for a chic dessert.
118,4764.6/5 for 19 ratings 1 hour 54 min.
Source
Home made after Gaston Lenôtre.More recipes?
This recipe uses (among others) | Flaked almonds: You can check-out other recipes which use it, like for example: Moist cereal bars, Paris-Brest, Nanou's chocolate cake, Sweet pancake rolls from Brittany, Traditional nutty choc-chip cookies, ... All |
 | Sugar syrup: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant sorbet for Edith, Pear charlotte, Passion fruit jellies, Strawberry-mint sorbet, Pavlova, ... All |
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