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Strawberries with Sugared Almonds by Annabel Langbein

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Annabel Langbein’s Strawberries with Sugared Almonds


These are delicious alone or served with meringues for a special occasion dessert.


Prep 5 mins

Cook 15 mins

Serves 6


1 cup flaked almonds

¼ cup icing sugar

2 punnets (500g) strawberries, halved or quartered if large

2 tbsp honey

a handful of edible flowers, such as borage, marigold or rose petals (optional)


Preheat oven to 160˚C fanbake and line an oven tray with baking paper. Place almonds in a sieve, run under cold water, shake off excess and stir through icing sugar. Spread out onto prepared tray so they overlap a little. Bake until golden and

crisp (12-15 minutes). If not using at once, cool and store in an airtight container for up to a month.


When ready to serve, divide strawberries between 6 serving bowls and drizzle each with a little honey. Break the sugared almonds into chunks and sprinkle over the strawberries with a few flowers if desired.


This recipe is extracted from Annabel’s new summer annual Annabel Langbein A Free Range Life: Endless Summer (Annabel Langbein Media, $24.95), available from Paper Plus, the Warehouse and all good supermarkets and bookshops.