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Salted almond snaps

These salty-sweet nut biscuits are ideal for scooping up creamy desserts, such as our strawberry panna cotta

  • Prep: 30 mins
    Cook: 25 mins
  • Makes 6
  • More effort
  • Makes 6
  • More effort
  • Calories 226
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 13
  • Protein 4
  • Fat 16
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 226
  • Carbohydrates 17
  • Saturated Fat 5
  • Sugar 13
  • Protein 4
  • Fat 16
  • Fibre 0
  • Salt 0.3

Ingredients

  • 50g butter
  • 75g soft light brown sugar
  • good pinch sea salt flakes
  • 1½ tbsp plain flour
  • 100g toasted flaked almonds

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.

  2. Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with strawberry panna cotta - see 'goes well with', right.

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