Almond Bread Crunch


  • 2 × 2 cm (¾ inch) thick sourdough bread slices
  • 50 g ( oz/ cup) blanched almonds, toasted
  • sea salt flakes


Preheat the oven to 160°C (315°F/Gas 2–3). Bake the bread for 8 minutes or until completely dry and crisp. Allow to cool. Very thinly slice lengthways with a sharp knife — the bread should shatter into small pieces.

Thinly slice the almonds lengthways. Combine with the breadcrumbs and season with the salt. Set aside.

This can be made 1 day in advance and stored in an airtight container.