1,506 easy and fully explained recipes, with +66K photos and 78 videos

Toasted flaked almonds

Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.

328 K 3.7/5 (90 reviews)

30 min.

Easy

2.45 €

150 g

3 Ingredients

Last modified on: March 9^th 2020

For this recipe: I want to make it (689×) I made it (674×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

50 g 75 g 150 g 300 g 450 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 7 min.

Cooking: 20 min.

All in all: 30 min.

When should you start or finish this recipe?

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.

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.

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.

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	30 RDI=10 %	480 RDI=50 %	80 RDI=10 %	2,760 RDI=140 %	11,570 RDI: 140 %
Per 100 g	10 RDI=6 %	240 RDI=20 %	40 RDI=6 %	1,420 RDI=70 %	5,940 RDI: 70 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts

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.
153 K4.6 1 hour 55 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.

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.
82 K4.7 30 min.

Rhubarb mousse

This delicious mousse is the perfect summer dessert: a delicate combination of stewed rhubarb and Italian meringue.
44 K 35 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!
31 K 1 hour 2 min.

This recipe uses (among others)