This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
339 K 3.7/5 (90 reviews)
30 min.
Easy
2.45 €
150 g
3 IngredientsLast modified on: March 9th 2020
For 150 g, you will need:
- 1
150 g flakeds almonds - 2
3 tablespoons sugar syrup - 3
1 teaspoon orange flower water (optional) - Total weight: 195 grams
Times for this recipe
Preparation: 7 min.
Cooking: 20 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Preheat the oven to 150°C (300°F).
Mix 150 g flakeds almonds, 3 tablespoons sugar syrup and 1 teaspoon orange flower water with a fork.
Mix 150 g flakeds almonds, 3 tablespoons sugar syrup and 1 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
How much will it cost?
- For 150 g : 2.30 €
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
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.
159 K4.6 1 hour 55 min.
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!
38 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...
49 K 2 hours
Rhubarb mousse
This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
51 K 35 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.
88 K4.7 30 min.
This recipe uses (among others)
Flakeds almonds
Like these other recipes: Soft apple cookies, Flaked almond tart, Nanou's chocolate cake, Brioche royale, Moist cereal bars, ... See them all 21
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Pavlova, Fruit salad, Framboisier, Peach and mint salad , Blackcurrant, vanilla and lime verrine , ... See them all 27
Other recipes you may also like
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard. February 21th 2011276 K4.1 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011770 K3.5 8 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018241 K4 50 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.79 M 23.4 40 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011544 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-26)
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.