Ingredients
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14 inch
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150g
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75g
Directions
Almond florentine brittle is the easiest and less hassle dessert or kuih you’ll ever made. The keyword is – just mix all ingredients, bake until caramelised and crisp.
The recipe emphasis on Florentine or Bienetta premix, but it can be easily whip up with a few basic ingredients. For a much rich florentine brittle – you may add in some melon-pumpkin seeds or anything you may want to experimented and experience with.
Good luck!
This recipe uses 10 x 14 inch tray or you may adjust the amount of ingredients depending on the size of your baking tray. Ratio of sliced almond to Florentine/Bienetta mix is 2:1. Cut to desired shape once out of oven, brittle will shatter when cool. Store the brittle in airtight container.
Steps
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1
Done
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Preheat oven to 190°C(370°F) |
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2
Done
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Line baking tray with non-stick baking paper or Teflon baking sheet. |
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3
Done
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Mix sliced almond with Florentine/Bienetta mix. |
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4
Done
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Spread a thin layer of mixture onto baking tray evenly. Bake at 190°C(370°F) for 9 minutes or until golden brown. Baking time may vary depending on individual oven and the thickness of the almond brittle. You might need to adjust accordingly. |
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5
Done
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Cut right after they come out from the oven. The brittle will shatter easily once cool. |
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6
Done
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Store immediately in airtight container after cooled. |
