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Florentine-Style Rusk



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.
When it turns to light brown add butter.
Melt butter by swirling in the frying pan.
When butter is completely melted, add sliced almonds at once.
Quickly mix and stop the heat.
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 160C for 20 minutes.
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.
After it cools down and the caramel hardens, cut them into bite-sized pieces and transfer to a serving plate.
You're done! From the side, rich layers of almond and caramel on a crispy base of toast! It's irresistible!