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Strawberies with Sugared Almonds
1 cup flaked almonds ¼ cup icing sugar 2 punnets (500g) strawberries, halved or quartered if large 2 tbsp honey a handful of edible flowers, such as borage, marigold or rose petals (optional)
© Annabel Langbein Media
Preheat oven to 160˚C 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 out onto 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.
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