With some vanilla custard, powdered sugar, and whipped cream, conventional French toast is given a unique touch. fantastic for tea gatherings.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 24 |
| Yield: | 24 brittle pieces |
Ingredients
- 1 cup sliced almonds
- ¾ cup butter
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- ⅛ teaspoon salt
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons finely grated lemon zest
- 1 tablespoon sifted confectioners’ sugar, or as needed (Optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9×13-inch baking dish with parchment paper.
- Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
- Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
- Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
- Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners’ sugar over brittle; break into chunks.
- You can alternately set oven to 325 degrees F (165 degrees C) for pure convect, if desired. Bake brittle for 18 minutes instead of 20 minutes.
- I used Kitchen Aid(R) mixer when adding the flour and lemon zest to butter mixture.
Nutrition Facts
| Calories | 130 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 53 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I made two batches. One with the almonds and lemon and one without. As I suspected, the almond/lemon batch was terrible and the one without was superb. Holly Baking use to make a brittle with these ingredients that was so good it was sinful. When they stopped making their cookies, I used the ingredients on their box to find this recipe. I think the almond would still be good to use, but the lemon doesn’t taste good in this style of cookie imho. So this is a wonderful basic recipes to add your own twist to, ie, chocolate chips, raisins, nuts, etc.
Very nice recipe. We enjoyed it. The only thing I would change on it is use lemon juice instead of the extra as I thought it was odd not to use it since zesting a lemon anyway