Pineapple and almond clusters

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the slivered almonds with the sugar syrup and sifted icing sugar in a bowl. Line a baking tray with baking parchment and spread the almonds over it. Toast in a preheated oven at 200 °C conventional (180 °C fan) until golden. Remove and leave to cool.

2. 02

   Finely dice the candied pineapple. Temper the couverture according to the packet instructions. Stir in the toasted slivered almonds and pineapple.

3. 03

   Line a tray with baking parchment. Using two teaspoons, place small mounds of the mixture on the parchment and leave to cool and set.

4. 04

   Dust lightly with icing sugar. Carefully remove from the parchment, arrange and serve.

5. 05

   Tip: Make your own sugar syrup. Put 100 ml water and 100 g sugar in a saucepan and bring to the boil until the syrup is clear. Pour into a clean jar, seal and leave to cool.