✻ wow ✻
you have found a secret recipe!
almond florentines
so many recipes call for egg yolks over egg whites, and there’s good reason for it, but egg whites yield some magic too with their ability to capture pockets of air, and to bind. while florentine cookies are traditionally made by making a caramel to bind nuts and fruits and form a flourless dough, this recipe uses egg whites to provide a fail-proof and much less sweet alternative. try it out the next time you have leftover egg white. i can’t recommend a pantry rummage enough when looking for ways to flavour your cookies — anything small that doesn’t add too much moisture or melt easily will do!
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tip: i typically use eggs as a common denominator when scaling recipes up or down, so use this recipe as a base. if you don’t know how many whites you have and happen to have a scale, one egg white weighs approximately 30 grams
base ingredients
1 egg white
50 g powdered sugar
125 g raw sliced almond
flavouring ingredients
all optional, but i wouldn’t skip the zest
zest of citrus of your choice, to taste
finely chopped candied or dried fruit (i used candied ginger and citrus peel), to taste
50 g good quality chocolate of your choosing (i used callebaut dark chocolate)
flaky salt
method
preheat oven to 315 F
prepare baking sheet with parchment paper lightly greased in oil
whisk egg whites and powdered sugar until frothy
add almonds, zest and fruit, and mix until well incorporated
drop small mounds of about a tablespoon of the mixture onto the prepared sheet and flatten to make a nice thin disc — some small gaps within the cookie are great!
bake for 20 to 35 minutes, rotating the pan once halfway through, until deeply golden brown and set. the time totally depends on how thin you can form them
let cool on sheet for 5 minutes, then transfer to wire rack
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while the cookies cool, melt the chocolate gently in a double boiler or in a microwave with 5 second zaps of heat and stirring in between
brush a thin layer of chocolate on the flat side with a pastry brush or spoon, or drizzle decoratively on top
sprinkle with flaky salt before the chocolate sets
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store the cookies in an airtight container for maximum crispness
