Chocolate, Date & Almond Panini

prep 10 mins, plus cooling cook 26–28 mins
  • 25 g (1 oz) whole blanched almonds
  • 2 tablespoons icing sugar
  • 75 g (3 oz) white chocolate, finely grated
  • 8 soft dates, pitted and chopped
  • 25 g (1 oz) flaked almonds, lightly toasted
  • 8 slices brioche, buttered on both sides
  • 50 ml (2 fl oz) double cream, whipped

Put the blanched almonds in a colander and sprinkle with a little cold water. Shake off any excess water and place the almonds on a nonstick baking sheet. Sift the icing sugar over the top and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes until they have crystallized.

Remove the almonds from the oven and set aside to cool, then put them in a freezer bag and tap lightly with a rolling pin until they are crushed but not powdery.

Mix together the grated chocolate, dates and almonds. Spoon the mixture on to 4 slices of the buttered brioche and top with the remaining slices to make 4 sandwiches.

Heat a griddle over a medium heat and cook the brioche sandwiches for 3–4 minutes. Turn them over and cook the other side for another 3–4 minutes to make a panini.

Cut the panini in half diagonally and serve immediately with whipped cream and sprinkled with crushed almonds.

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