Yet another recipe from my wonderful Ottolenghi cookbook, and this one is an absolute winner.
If, like me, you’re a florentine fan, this is a very easy version which results in a crisp, delectable cookie. I’ve modified the methodology just the tiniest bit, added a little Kirsch and omitted the orange zest – simply because I didn’t have any on hand. I also measured everything in cups as I went along for my friends in the US.
- 2 free-range egg whites
- 100g (¾ cup) icing sugar mixture (confectioner’s sugar)
- 260g (3 cups) flaked almonds
- splash of Kirsch (optional)
- 70% dark chocolate, tempered (optional)
1. Preheat the oven to 150C (300F) with fan. Line a couple of baking trays with parchment paper, then spray the paper with a little vegetable oil (I used canola oil).
2. Whisk the egg whites gently for about 30 seconds (just to break it up a bit, not to get it whipped up or aerated), then sift in the icing sugar mixture and optional Kirsch and whisk gently to combine. Now using a spatula, carefully stir in the flaked almonds until well coated.
3. Spoon small mounds of the mixture onto the prepared baking trays – you want to end up with about 20 in total. Leave room between each mound. Now, with a wet fork and a wet hand, gently flatten out each mound as thinly as possible without too many gaps between the almond flakes (or they’ll fall apart).
4. Bake until the florentines are golden brown – the original instructions recommend 12 minutes, but my three batches took 15, 18 and 14 minutes respectively. All I can suggest is that you keep a close eye on them after the 12 minute mark, as the cooking time will depend greatly on how flat you’ve managed to get the mixture before baking. What you want to achieve is a well cooked bottom, so once the tops appear done, take the trays out and carefully spatula one over to check. It should look like the photo below, without any soft bits on the base.
5. The florentines will harden as they cool on the trays, after which time they can be removed to finish cooling on a wire rack. If you find that some of the bases are still a little undercooked when you start removing them from the parchment, turn those particular florentines upside down and put them back on the trays, and bake for a few more minutes in the oven (I like these really crisp!).
6. The florentines can be left plain, or they can be coated with tempered chocolate. I spread it over the bottom of each cookie, and then place them chocolate side down onto a sheet of parchment to set.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
Ooooooohhhhhhhhh mmmmyyyyy…..this looks like something that I am definitely going to have to try.
I am a bit shy about tempering chocolate….but trust you will “cyberly” hold my hand and lead me through each step like you did with making bread!
I will let you know how it went as soon as they are baked and taste tested!!!!
Hugs and I hope that your cough is better!
Jude
Jude, thank you – cough still lingering, but I am feeling a bit better today!
If you don’t want to go to the palaver of tempering, try the Jacques Pepin method – he recommends melting the chocolate gently (I would use a microwave) and then spreading a teaspoon of melted chocolate over the cooled cooking and placing it face down onto a tray lined with waxed paper (I use parchment). This gives the finished cookie and flat chocolate finish.
The chocolate may bloom a little over time, but it should set hard this way – just make sure your melted chocolate isn’t too hot to start with. If you have a thermometer, let the melted choc come down to 90F before you spread it, then work quickly. :)
Having said all that, the cookies are also very good without chocolate!
Celia, these look and sounds absolutely delish!
I wish you were here, love, and I’d drive some over to you today! :)
These were my Mum’s favourite cookies of all time. I can’t even see a photo without thinking of her and her florentine obsession….and I find myself sucking my teeth absent mindedly trying to winkle out the little pieces of chewy caramelised almonds that always got stuck.
The ones we had as kids had cherries in there though… these look so real, my Mum would have loved you!
Jo, they’re my favourites as well, so I was very happy to find this recipe. Usually making them is quite a process and they’re quite oily, but these don’t have any butter in them at all. I guess you could add dried fruit to be more authentic, but that’s the one thing Pete doesn’t like in florentines. Also, I’m not sure you could get them quite this flat if it had bits in it!
Celia, methinks you are partial to kirsch :-)
Yup. And almonds. And chocolate. :)
Actually, I couldn’t find kirsch for years – they stopped selling it in most retail liquor stores. So when I found a one litre bottle at Chefs’ Warehouse, I went a bit bonkers and started putting it in everything! :)
Beautiful- they look like snowflakes!
And so easy to make- thanks for the cups measurements.
Now for the important question- how long will they last?
In my house- maybe two days if I hide them.
Heidi, if you make sure to bake them until they’re quite crisp (do watch them though, as I suspect they’d burn quite quickly), they should stay crisp in an airtight container for a while. We’ve had them for more than a week, and they’ve been fine.
What a beautiful little recipe, I’m getting interested for what other treasures are in the Ottolenghi Cookbook, isn’t it fabulous when you find a cookbook filled with do-able tempters :)
Good to hear that you don’t have to temper them. These look lovely. (I’ve always liked dull chocolate :-)
I think I may have only eaten them once or twice before.
Anna, you’ve hit the nail right on the head – this recipe is so easy to make and yet so goood. And the Ottolenghi cookbook really is full of things like that…
Brydie, they’re very moreish.. :)
Speaking of kirsch, have you ever heard of Cherry Heering? It’s brandy that’s flavored as cherry (making it like a cordial), whereas kirsch is a true “cherry brandy,” but my! my! do I love Cherry Heering to get some cherry flavor in my baked goods.
Haha..Shawna, how could anyone resist something called “Cherry Heering”? Do you ever drink it as a cordial?
When we make drinks with it, we sip on it, but it’s a little too sweet for me to have some on the rocks.
Yet another winner from my favourite book!
And anything with chocolate wins my heart.
Torturous!!
that is the only word for seeing these on an empty stomach, I have a nice cup of coffee and no delightful almondy…mmm…. chocolatey…mmm.. crispy…mmm…
TORTUROUS!!!
Celia these look amazing!!!! So many goodies you have on your blog. I am in love with it!!!
Oh Celia – another winner indeed. I love Florentines. I tried to make them once and failed miserably, but yours look delectable. I was given Ottolenghi’s “Plenty” for my birthday which is another splendid book.
Amanda, it’s just the most wonderful book, isn’t it? Plenty has just arrived from amazon, so I’m taking it to bed to read tonight! :)
Moo, you’re too funny, and I know you’d looove these…AND they’re gluten and wheat-free!
LJ, thank you! I hope you’re having a better day…
Choclette, I’m exactly the same. I’ve tried to make them in the past, and they spread everywhere and were oily and gooey. These aren’t true florentines, but they’re so easy to make that it doesn’t really matter. And I’m sure they’re much less evil!
It looks so wonderful. It sounds easy to make, too. I think my family will be very excited about this.
Mmm these look so crisp and nutty! And I’m sure a freshly baked one is oodles better than the bought ones! :D
Oh yum… I haven’t made florentines before, but I might just have to after seeing this…
I don’t think I would have thought to attempt these – they always looked a bit complicated to me. This version sounds fairly easy and just the combination of flavours and textures I’d like – esp with the chocolate on the bottom. These look so perfect and regular, you really have a dab hand Celia!
I do think I’m going to order the Ottolenghi book, just not sure which to order first.
These look great – and not too difficult.
Thank you all! As I mentioned, they’re not what I know to be “real” florentines, but they are so much easier! :)
Sarah, you’re very kind, but it’s not a case of having a dab hand – with these, it really is just patience. You need to spend a bit of time with a wet fork and wet fingers and gently work them out until they’re as flat as you can get them, but still overlapping enough so they’ll hold together. The chocolate does make them yummy, but Pete really likes them plain as well!
PS. I’ve just received the second Ottolenghi book, “Plenty”, and it’s very good, but I’d get the original one first. The second one is all vegetarian, and doesn’t have any desserts – the first one is much wider and varied!
These look fantastic! My recipe for florentines is a little more complicated but still easy…I make them for Christmas usually, but these are a great alternative at any time…I bought a large bottle of Kirsh on my last visit to Swizerland, to drown cherries for my black forest cake…A great recipe Celia x
Black forest cake with drowned cherries sounds wicked, Yvette! :)
I can’t wait to try this recipe when the weather cools off enough to allow me to do some baking.
I’m making a batch tomorrow, Cindy! :)
Thank you Celia for this…perfect as I’m gluten free!!!
Dzintra, thanks for stopping by! I’m pretty happy they’re gluten-free as well – I’ll be making some for our coeliac friends…
Thankyou for passing this recipe on, Celia! I saw them over at spiceandmore’s and tracked them back to you! They are delicous and I like the fact that they are so simple to make! They went down very well for Father’s Day. Thanks again. :)
Oooh, cool, glad you liked them, Chris! They’re pretty easy, eh? :)
What is tempered chocolate? How do you make tempered chocolate?
Hi, tempered chocolate is discussed here : https://figjamandlimecordial.com/2009/06/26/how-to-temper-chocolate/
Thanks!