Florentine-Style Rusk
I got bread crust from the bakery and thought of baking rusks but wanted to add toppings. Then, I found almost-expired sliced almonds in my refrigerator! It falls off if you just put them on so I mixed it with caramel like a florentine biscuit and it turned out be amazing!
The caramel gets dark (and bitter) when you heat it too quickly over strong heat so make sure you heat it slowly over low heat.
Here, I used 3 slices of crust I got from the bakery but you can also use any bread you like such as white bread or slices of french baguette. Depending on the thickness of the bread you will need to adjust baking times. Recipe by yaburie
Ingredients
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3 slice White bread (from an 8-slice loaf)
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60 grams Sliced almonds
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30 grams Granulated sugar
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1 and 1/2 tablespoon Honey
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20 grams Butter
Cooking Instructions
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1
In a frying pan, heat granulated sugar and honey over low-medium heat. When it starts to simmer turn down the heat to low and keep watching it.
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2
When it turns to light brown add butter. Melt butter by swirling in the frying pan.
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3
When butter is completely melted, add sliced almonds at once. Quickly mix and stop the heat.
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4
While it's still hot, spread it evenly on sliced white bread. Place on a baking tray lined with baking sheet and place in oven preheated to 160℃ for 20 minutes.
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5
When it's golden brown it's ready! Transfer to a rack to cool. If you're using thick bread, make sure its crispy inside too.
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6
After it cools down and the caramel hardens, cut them into bite-sized pieces and transfer to a serving plate. You're done!
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7
From the side, rich layers of almond and caramel on a crispy base of toast! It's irresistible!
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