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Toasted almond arcs

Time: 50 minutesabout 25 piecesapprox. 90 kcal / serving (estimated)approx. 2 g protein / serving

Toasted almond arches are a glittering caramel-and-almond creation of the old Hungarian patisserie: crisp, golden, curved little sheets. Making the caramel demands exact, quick work, but the look and the taste are worth it. Also excellent for decorating cakes.

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Ingredients

Method

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  1. Put the almonds in hot water, rub off the skins, dry them and cut into slivers or sticks. Dry in a 120 °C oven for 10 minutes, but do not toast them.
  2. Lightly butter a marble slab or heatproof work surface and a rolling pin.
  3. Caramelise the sugar in a dry, heavy-bottomed pan over medium heat, stirring all the time, until golden brown. Be very careful, as caramel is hot and burns quickly.
  4. Add the almonds and the lemon juice (it will spit), mix quickly and pour immediately onto the buttered surface.
  5. While still warm, roll out very thinly (2-3 mm) with the rolling pin and cut into narrow strips with a knife.
  6. While still pliable, bend them over a rolling pin or a glass into arches. They harden as they cool. Keep in a tin for 2 weeks, they stay crisp.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Frequently asked questions

How long do they keep?

In a tin for 2 weeks.

With walnuts?

Walnuts or hazelnuts work too.

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