Caramel Crisp ~BieNatta !

Okay, okay, I know I haven’t updated this blog in a long time . . . I’m busy! .. with my cooking things ...

                                                            but most of the time... im too lazy ..hihihihi... 

well today i have this simple crunchy caramel crisp .. 

d'  Brittle.. super delicious and VERY addictive. Once you start eating them it is nearly impossible to stop .

how i made it ... simple jaaah...

you will need :-

1 part of Bienetta

1 part of Sliced Almonds

or Pumkin / Sunflower seed

...

Mix  Bienetta with the almonds, fill into baking ring or molds, and bake @ 170 degrees Celcius 350 F for approximately 8 minutes. After baking, remove the rings/molds while still warm.

                   You can also dip the Florentines in chocolate  or garnish as you desire.

or if you do have time ... try it from scratch :-)

Ingredients:
3 egg whites
1/4 cup or 32gm (all purpose) flour
1/3 cup or 67m sugar
2 tbsp oil
1 1/2 cup or 128gm almond flakes / sunflower seeds /pecan


Preheat oven to 170 degrees Celcius (350 Fahrenheit). Spread the above mixture thinly across a silpat or parchment paper. 

Bake on mid shelf for 16 minutes. The sides usually turn brown first. Cover the sides with aluminium foil, close the oven door and turn off the heat. Just leave the almond cookie crisps in the oven. Alternatively, you can break off the brown edges or cover it with strips of aluminum paper (shiny side out) and put the rest back into the oven, turn off the oven heat, and leave the almond brittel in the oven.

The brittle should break easily. If not, it is not dry enough

                                           Mak saya cakap rasanya umpama kuih bepang akak BePunk.

what is BieNatta ?

Bienetta is a dry mix to easily create Florentine Cookies and other crispy creations. Packaged in 6 x 2.2 lb bags, they can be purchased by the bag and are available at all baking outlet