Almond and orange florentines
Deliciously light, easy to make and containing a zesty twist to balance against the crunchy almonds, these biscuits are perfect with a pot of tea - they can also be enjoyed with chocolate chips
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
Ingredients
vegetable oil, for brushing
2 egg whites
100g icing sugar
260g flaked almonds
grated zest of 1 orange
Method
Preheat the oven to 150ÂșC. Line a heavy baking tray with greaseproof paper and lightly brush with vegetable oil.
Next to you have a small bowl with some cold water. In a mixing bowl place together the whites, sugar, almonds and zest. Mix them gently until blended. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined tray, well spaced apart.
Dip a fork in the water and flatten each biscuit very thinly. You want to make the biscuits as thin as possible without creating many gaps between the almond flakes. Place the baking tray in the oven and bake approximately 12 minutes, until biscuits are golden brown. Check underneath one biscuit to make sure they are cooked through. Allow to cool down well. Gently, using a palette knife, remove the biscuits from the baking sheet and into a sealed jar.
This recipe is from Ottolenghi: The Cookbook by Sami Tamimi and Yotam Ottolenghi.
