After the pineapple shortcakes, it was another easy bake to pace my baking marathon on Friday (^-^) So here’s my all-time, Almond Brittles. I was introduced to this 2 years or so ago by some friends from FB baking group and they have also kindly helped me got a packet of the bienetta powder from JB, which is so much cheaper than getting it in Singapore. I would do up this yummy snack not just for CNY. I have done it for PSG meeting, for gatherings with friends at home, for my yearly R&R retreat with uni BFFs, etc. It is a very addictive snack. You have been warned here!
This almond brittle gained much popularity in these 2 years and more and more people would bake this for CNY. Especially nearing CNY, the shops in Singapore that carry bienetta powder or Florentine powder would run out-of-stock! Unfortunately, my friends were not able to help me get the powder (or rather, I did not want to trouble them to lug back the powder as I know they would need more since they are doing orders for the almond brittles. I am not taking any orders and so a pack would suffice and the price difference would not matter much then.) Hence my sis and I went to Sunlik to buy the powder last month.
I have not tried Florentine powder but have been using this Bienetta powder which on the pack, it would read Bienetta – Florentine Mix (@-@) However I do know that some bakers use the Florentine powder to make these and have commented that it tastes just as great (^-^) Especially this year, you can find more and more bloggers posting this and there’s more variety in how one can change the recipe from a basic almond-flakes-only to an assortment of nuts.
Below is how I mix and bake the almond brittles. You can always change the proportion, eg, add more or reduce the amount of almond flakes. As mentioned above, you can try out other nuts as well, such as pumpkin seeds and sesame seeds, in addition to the almond slices used.
80g bienetta powder
100g almond slices/flakes
1/4 tsp salt
Mix the ingredients together and spread evenly on a lined baking tray. Level the spread to as thin as possible, if you prefer thinner crisps.
Bake at preheated oven of 160 degC for 10-12 min.
Remove from oven and while the crisps haven’t hardened up, you may use a pizza cutter or a sharp knife to make slits in the layer. Otherwise you can just break the layer into random pieces when it hardened up.
The caramelized layer will harden up within a minute or less while cooling and you can store the pieces in an airtight container. However, chances are, half of the almond brittles might go into your tummy and not the container (^-^)
I gave a bottle of this to a friend and she messaged me that evening, expressing her shock at how good these almond brittles are and that she has already finished up half a bottle by herself unknowingly! (^^)
If you are unable to get the powder now (heard it is OOS islandwide), do try this other time! It makes an awesome party snack. And the good thing is that it is so easy to prepare and can be done in less than 15 minutes.