Almond florentines
Almond Florentines are thin, crispy cookies made with toasted almonds, egg whites, and a touch of flour, dipped in dark chocolate. They are perfect as a light treat or dessert accompaniment.
Cook time 18 min
Prep time 10 min
Ingredients:
2 cups almonds3 egg whites
1/4 cup butter
2 tbsp all-purpose white wheat flour
1/3 cup dark chocolate
Almond Florentines are a delicious, delicate, and crispy treat that combine the rich taste of almonds, the smoothness of dark chocolate, and the lightness of egg whites. These thin, lacy cookies are perfect for any occasion and can be enjoyed on their own or as a delightful accompaniment to your favorite dessert.
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare a baking sheet by lining it with parchment paper to prevent the florentines from sticking.
- Spread the almonds evenly on the prepared baking sheet.
- Toast them in the preheated oven for about 8-10 minutes, or until they are lightly golden and fragrant. Keep a close eye to prevent burning.
- Remove from the oven and let them cool slightly.
- Once the almonds have cooled a little, coarsely chop them. You can do this manually with a knife or pulse a few times in a food processor for a quicker option. Aim for rough, uneven pieces for a better texture in your florentines.
- In a medium-sized bowl, whisk the egg whites until they are frothy. No need to beat to stiff peaks, just until they are foamy and bubbly.
- Melt the butter in a small saucepan over medium heat, or in the microwave in short bursts.
- Let the butter cool slightly, and then stir it into the eggs.
- Add the all-purpose white wheat flour to the egg and butter mix, stirring gently to combine.
- Finally, fold in the chopped toasted almonds until everything is evenly mixed.
- Using a tablespoon, drop small mounds of the almond mixture onto the prepared baking sheet, spacing them about 2 inches apart as they will spread during baking.
- Using the back of a spoon or your fingers, flatten each mound slightly to help them spread thinly and bake evenly.
- Bake in the preheated oven for 10-12 minutes, or until the florentines are golden brown around the edges.
- Remove the baking sheet from the oven and let the florentines cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to firm up as they cool.
- While the florentines are cooling, melt the dark chocolate. You can do this by breaking the chocolate into small pieces and melting it in a double boiler or in the microwave in 30-second intervals, stirring frequently to avoid burning.
8. Dip the Florentines:
- Once the florentines are fully cooled, dip one side of each cookie into the melted dark chocolate. You can use a spoon to spread the chocolate if dipping is too tricky.
- Place the chocolate-dipped florentines back onto the parchment-lined baking sheet and let the chocolate set completely. You can speed up this process by placing the baking sheet in the fridge for a few minutes.
- Once the chocolate has set, your almond florentines are ready to be enjoyed! Store them in an airtight container at room temperature for up to a week.
With a handful of simple ingredients and straightforward steps, you can make Almond Florentines that are sure to impress. Whether for a special occasion or just to satisfy your sweet tooth, these cookies offer a perfect blend of flavors and textures that delight with every bite.
Almond florentines FAQ:
Bake the Almond Florentines in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until they are golden brown around the edges.
The florentines are done when they turn golden brown at the edges and are lightly firm to the touch. Remove them from the oven to cool, as they will continue to firm up.
Store the cooled Almond Florentines in an airtight container at room temperature for up to a week to maintain their crispiness.
Yes, you can substitute dark chocolate with milk chocolate or white chocolate, but keep in mind it will alter the flavor profile of the florentines.
A standard baking sheet works well for baking Almond Florentines. Make sure to line it with parchment paper to prevent sticking.
Cooking Tips:
- Ensure the almonds are sliced thinly and evenly for a consistent texture.
- Whisk the egg whites until they are frothy to help achieve a light and crispy cookie.
- Melt the butter completely but allow it to cool slightly before mixing to prevent cooking the egg whites.
- Spread the batter thinly on the baking sheet to achieve the characteristic lace-like appearance.
- Heat the dark chocolate gently and use a spoon or piping bag for an even drizzle over the cookies once they are baked and cooled.
- Store the Florentines in an airtight container to maintain their crispiness.
Nutrition Facts
6 ServingsCalories 400kcal
Protein 12g
Carbohydrates 18g
Fiber 7g
Sugar 4.99g
Fat 33g
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