Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
327 K 3.7/5 (90 reviews)
30 min.
Easy
50 g
3 IngredientsLast modified on: March 9th 2020
For 50 g, you will need:
- 1
50 g flakeds almonds - 2
1 tablespoon sugar syrup - 3
1⁄3 teaspoon orange flower water (optional) - Total weight: 65 grams
Change measures:
Times for this recipe
Preparation: 7 min.
Cooking: 20 min.
All in all: 30 min.
To finish around 7pm, you'll need to have started before: 19:05.Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 150°C (300°F).
Mix 50 g flakeds almonds, 1 tablespoon sugar syrup and 1⁄3 teaspoon orange flower water with a fork.
Mix 50 g flakeds almonds, 1 tablespoon sugar syrup and 1⁄3 teaspoon orange flower water with a fork.
Stage 2 - 3 min.
Spread the almonds evenly on a cooking parchment sheet on a baking sheet (important 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 - 20 min.
Put in the oven for about 15-20 minutes.
Stage 4
Watching very carefully for coloration.
Stage 5 - 1 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.
After a few minutes (or seconds maybe), the almonds will cool and harden. They will become very crunchy and are now ready.
Separate them quickly as far as possible.
After a few minutes (or seconds maybe), the almonds will cool and harden. They will become very crunchy and are now ready.
Stage 6
When cool, keep in an air-tight container.
Keeping: Several days in a sealed container.
Source: Home made after Gaston Lenôtre.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 160 RDI=20 % | 30 RDI=4 % | 920 RDI=50 % | 3,860 RDI: 50 % |
| Per 100 g | 10 RDI=6 % | 240 RDI=20 % | 40 RDI=6 % | 1,420 RDI=70 % | 5,940 RDI: 70 % |
How much will it cost?
- For 50 g : 0.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
Peach and blackcurrant sundae
Peach and blackcurrant flavours work well together. Here is an indulgent sundae that makes the most of this: poached peaches with blackcurrant sorbet and Chantilly cream. Delicious!
31 K 1 hour 2 min.
Pear and chocolate tart with a hint of mint
Thick slices of poached pears in a blind-baked sweetcrust pastry case, their centres filled with mint-flavoured confectioner's custard, and surrounded by a chocolate cream, set by baking briefly in the oven. The flavours of pears, chocolate and mint work perfectly together to create a truly...
42 K 2 hours
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.
153 K4.6 1 hour 55 min.
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.
81 K4.7 30 min.
Jamaican cup
A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.
24 K 50 min.
This recipe uses (among others)
Flakeds almonds
Like these other recipes: Génoise (Genoa sponge), Almond tuiles, Pea and avocado salad, Baked Alaska, Nougatine, ... See them all 21
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Fruit salad, 4 pears salad with vanilla, Pear sorbet, Pear charlotte, Passion fruit jellies, ... See them all 27
Other recipes you may also like
How to peel tomatoes using a flame
The classic and most usual way to peel tomatoes is by plunging them first into boiling water, then into cold. But there is another method, "flame peeling", which is quicker than boiling water as it bursts the tomato skins open very rapidly. Here is how to do it.July 17th 201979 K 15 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
Almond cream or frangipane
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).January 23th 2022464 K 25 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.