Almond and Orange Florentines
Recipe by Yotam Ottolenghi
Delicate looking and so easy to make, these Florentines are a perfect way to end any meal or have with a cup of tea by a warm fire. Enjoy!
Makes 20 cookies
Ingredients:
Vegetable oil for brushing
2 free-range egg whites
3/4 cup plus 1 tablespoon / 100 g confectioners' sugar
2 3/4 cups / 260 g sliced almonds
Grated zest of 1 orange
Directions:
1. Preheat the oven to 300°F / 150°C. Line a heavy baking sheet with parchment paper and brush lightly with vegetable oil. Next to you have a small bowl of cold water.
2. Put the egg whites, confectioners' sugar, sliced almonds, and orange zest in a bowl and gently mix them together. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices. They should be about 3 1/4 inches / 8 cm in diameter.
3. Place the baking sheet in the oven and bake for about 12 minutes, until the cookies are golden brown. Check underneath one cookie to make sure they are cooked through.
4. Allow to cool, then gently, using an icing spatula, remove the cookies from the baking sheet. Store in a sealed jar.
Recipe by Yotam Ottolenghi
Delicate looking and so easy to make, these Florentines are a perfect way to end any meal or have with a cup of tea by a warm fire. Enjoy!
Ingredients:
Vegetable oil for brushing
2 free-range egg whites
3/4 cup plus 1 tablespoon / 100 g confectioners' sugar
2 3/4 cups / 260 g sliced almonds
Grated zest of 1 orange
Directions:
1. Preheat the oven to 300°F / 150°C. Line a heavy baking sheet with parchment paper and brush lightly with vegetable oil. Next to you have a small bowl of cold water.
2. Put the egg whites, confectioners' sugar, sliced almonds, and orange zest in a bowl and gently mix them together. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices. They should be about 3 1/4 inches / 8 cm in diameter.
3. Place the baking sheet in the oven and bake for about 12 minutes, until the cookies are golden brown. Check underneath one cookie to make sure they are cooked through.
4. Allow to cool, then gently, using an icing spatula, remove the cookies from the baking sheet. Store in a sealed jar.
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