Place sugar, butter, glucose and cream in a saucepan, bring to the boil and cook, stirring constantly, until 109 °C (use a thermometer). Remove from heat and stir in flaked almonds. Empty the mixture onto a baking mat (or baking parchment), cover with a second mat and roll out thinly with a rolling pin. Remove cover sheet again and let cool. Cut into small sheets and place on a prepared baking sheet with a larger space between them. Bake at about 180 °C for about 6 minutes until light brown on sight.
Preparation Tip:
These little leaves literally melt in your mouth. They are an excellent addition to sundaes, ice cream parfait or to a beautiful dessert plate as decoration.
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