Easy, delicious Toscaner slices that can be made with Renshaw Macaroona or Renmac.
Uploaded by Renshaw Baking
- 680 g Renshaw Macaroona or Renmac
- 255 g Butter
- 113 g Caster sugar
- 498 g Eggs
- 70 g Water
- 142 g Soft flour
- 149 g Double cream or evaporated milk
- 149 g Butter
- 149 g Caster sugar
- 114 g Glucose
- 149 g Small flaked almonds
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Making the tray bake:
Cream together the butter, caster sugar and Renshaw Macaroona or Renmac.
Mix the eggs and water together and add gradually to the batter. Scrape down regularly.
Finally add the sieved soft flour and mix.
Spread on to a lined tray and bake at 180ºC.
Place butter, caster sugar, glucose and double cream or evaporated milk into a pan.
Making the topping:
Bring slowly to the boil and boil gently for 10 minutes.
Add the small, flaked almonds and boil for a further 5 minutes.
Spread a thin layer of the topping onto the base and return to the oven to bake at190 ºC until the top is golden brown.
When cool decorate and cut into desired shape.
OPTIONAL: Coat edges into melted chocolate and allow to cool.