Toscaner

Name: Toscaner
Yield: Makes 40
Cuisine: French
Ingredients: 190 g (6½ oz/1⅔ cups) ground almonds; 190 g (6½ oz/scant 1 cup) caster (superfine) sugar; 100 g (3½ oz/scant 1 stick) unsalted butter; 300 g (10½ oz) dark (bittersweet) chocolate (70% cocoa solids); 100 g (3½ oz/½ cup) caster (superfine) sugar; 100 g (3½ oz) liquid glucose; 100 g (3½ oz) unsalted butter; 50 g (1¾ oz/⅓ cup) plain (all-purpose) flour sifted; 150 g (5½ oz/1½ cups) flaked almonds lightly roasted; 240 g (8¾ oz) whole eggs (5 eggs); 50 ml (2 fl oz/scant ¼ cup) milk

Preparation info

Makes
40

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

100 g (3½ oz/scant 1 stick) unsalted butter
190

Europe
France
Cake
Mediterranean
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). Place the baking mat on a tray. Beat the butter, sugar and almonds in a bowl. Add the eggs gradually, then fold in the flour. Pour the mixture into the baking mat and