Icing Sugar-

For decorating cakes and desserts


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Almond Florentine

prep TIME

15 mins

10 servings


60g sliced almonds
50g SIS Icing Sugar
30g egg white
30g pumpkin seeds
30g sunflower seeds
10g black sesame seeds
1 teaspoon salt

  1. Preheat oven to 180°C. Spread the almonds and seeds on a baking tray lined with baking sheet. Bake in the oven for 10 minutes or until nicely brown. Set aside to cool.
  2. Whisk egg white and SIS Icing Sugar until the egg white are frothy.
  3. In a large bowl, add all the baked almonds and seeds into egg white mixture, and mix until combined.
  4. Scoop the mixture with a spoon on the baking tray lined with baking paper. Flatten and spread thinly using the back of a spoon.
  5. Bake in the oven at 180°C for 8 minutes or until golden brown. Remove from oven and set aside to cool on the tray for 5 minutes. Transfer to a cooling rack to cool completely, they will be crispy once cooled. Store in an airtight container for up to 1 month.

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