Strawberries with sugared almonds
( SERVES 6 )
Photo by Annabel Langbein media
Crunchy nut clusters are the perfect foil for sweet, juicy fresh strawberries in this easy dessert — or even breakfast — dish.
|1 cup||Almond flakes|
|¼ cup||Icing sugar|
|2 punnets||Strawberries, 500g, hulled and halved, or quartered if large|
|1 handful||Edible flower, such as borage, marigold or rose petals, optional|
- Preheat oven to 160C fanbake and line an oven tray with baking paper.
- Place almonds in a sieve, run under cold water, shake off excess and stir through icing sugar. Spread on prepared tray so they overlap a little.
- Bake until golden and crisp (12-15 minutes). If not using at once, cool and store in an airtight container for up to a month. When ready to serve, divide strawberries between 6 serving bowls and drizzle each with a little honey. Break the sugared almonds into chunks and sprinkle over the strawberries with a few flowers if desired.