Delicious almond florentines recipe, that are easy andfull of toasted almond goodness, gluten free and with no added fats, these cookies really hit the sweet spot!
Today I’m presenting a recipe I didn’t cook! (shades of that recent Masterchef episode, for those who are watching :). In this case though, I didn’t “accidentally” pick up someone else’s baking. I simply talked my daughter into baking them. You see, she made a batch of these recently, after seeing a photo on Pinterest and they were so delicious, she immediately suggested I blog about them. I suggested she blog about them.
So here they are and here is my daughter Kieryn – who just turned 18, graduated High School and who will be leaving home and her role as the chief Seasons & Suppers taste tester in September, when she leaves for college. Needless to say, she’ll not be eating nearly as well there ;)
What’s it like having a Mom who is a food blogger?
It can be frustrating when you’re eyeing up some delicious treat only to hear “Don’t eat that! I haven’t taken pictures of it yet!” I’ll have to admit though, it is pretty cool to bring macarons, fresh bread or homemade pasta for lunch and impressing all my friends.
What’s your favourite dish that your Mom cooks?
Any of her soups (butternut squash, chicken noodle, French onion), homemade pasta is always good–specifically the fresh herb pasta, poutine (obviously!) and her warm tomato feta salad! As far as sweet goes, the peanut butter Nanaimo bars and cinnamon crunch bread pudding with cream anglaise are definitely winners. Oh! Can’t forget her Mac and cheese or French macarons. So many choices!
What’s the weirdest thing that’s happened to you because your Mom is a food blogger?
Walking into the school library and seeing a complete stranger looking at my mom’s poutine recipe on one of the computers, then printing it off to make in his cooking class.
Tell us a bit about these cookies!
The recipe piqued my interest on Pinterest, but I thought that I wouldn’t like the orange in the original recipe. I thought the concept of a crispy cookie made out of sliced almonds could be really cool though, so I took out the orange and added my two favourite things – salt on sweet and chocolate!
- 1 cup sliced almonds
- 1 large egg white
- 1/3 cup icing/confectioners sugar
- 1/4 tsp. vanilla or vanilla bean paste
- White and dark (60%) chocolate, for garnish
- Fleur de Sel salt, for garnish
- Preheat oven to 300° F. with rack in centre of oven. Prepare a baking sheet with a silpat or a piece of parchment paper. (If you don't have either, be sure to grease your baking sheet.
- In a medium bowl, combine almonds, egg white, icing sugar and vanilla. Stir gently (so you don't crush almonds) until combined.
- Spoon 1-inch balls of mixture onto prepared baking sheet, about 4 inches apart. Using you fingers or a fork, flatten the balls into 2 1/2 to 3-inch discs. (You can dip fingers/fork in to cold water if they are sticking). Try to avoid having gaps between the almonds and be sure that the cookies are fairly flattened, as pieces sticking up may cook more quickly/over-brown. Cookies don't spread much while baking, so it's ok if they're somewhat close after you flatten them. Try to keep at least an inch between though.
- Bake in preheated oven for 20-25 minutes, or until golden brown. (Start checking at 20 minutes, so they don't over-brown. If you made your cookies smaller, they may be done in as little as 10-15 minutes, so be sure to check). Allow to sit on the baking sheet for 5 minutes, then remove to a cooling rack.
- *You can use all white chocolate, all dark chocolate or both. You can put dark on the bottom, and white on the top. Or put white on the bottom and chocolate on top. Or put both as a drizzle just on top. These cookies are lovely all ways!
- Once cookies are cool, melt the chocolate for the bottom of your cookies first. Flip cookies over. Spoon a puddle of melted chocolate in to middle of cookie and, using the back of a spoon, spread it out to the edges of the back of the cookie. Allow to stand until the chocolate has set.
- Once set, flip the cookies over, right side up. Melt the chocolate for the top of the cookies. Using a fork or a wire whisk dipped in to the melted chocolate, drizzle some over the top of the cookies. While the chocolate is still moist, sprinkle with a little bit of Fleur de Sel salt. Allow chocolate to set before storing cookies in an airtight container.
Inspired by and adapted from an Ottolenghi recipe