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Praline
Praline
(Croccantini)
 
 
Ingredients:
 
Extra virgin olive oil, for brushing
4 and 1/2 oz (130 grams) caster (or superfine) sugar
5 oz (150 grams) blanched almonds, chopped
1/2 oz (15 grams) unsalted butter
1/2 teaspoon lemon juice
Fresh bay leaves, to serve
 
Directions:
 
Brush a marble slab or a baking sheet with olive oil.

Melt the sugar with 1 and 1/2 teaspoons water in a heavy-based saucepan over a medium-low heat.

Stir in the almonds, then add the butter and lemon juice.

Lower the heat and cook until the mixture is golden brown.

Remove the pan from the heat and pour the mixture on to the oiled surface and spread out to 1/2 inch (1 cm) thick.

Cut into diamond shapes with a knife and leave to cool and set.

Break up the praline into diamonds and place each piece on a bay leaf. Serves 6.
 
That's it!
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