Top tip with florentines...don’t leave them out. Not only will they lose their crispness, if they are especially thin & delicate, as they should be, & exposed to Auckland’s winter humidity they will lose everything & become a gooey mess.
Yes we did have a little bit of a florentine debacle the other weekend, from one giant florentine to a gooey mess. At least the giant florentine was saved, smashed in to shards & straight in to a air tight container it may not have look pretty as picture but it did taste as it should, crispy, crunch, nutty & terribly moreish.
So this week on our Ottolenghi journey over at IHCC we are moving on to some sweet treats. I came across these almond & orange florentines & thought I’d put my florentine nemesis to bed.
Almond & Orange Blossom Florentines, adapted minimally from Ottolenghi
That minimal adaptation half teaspoon of orange blossom water for a hint of the exotic.
Vegetable oil for brushing
2 egg whites
100g / 3.5oz icing sugar
260g / 9oz flaked almonds
Grated zest of 1 orange
1/2 tsp orange blossom water
100g dark chocolate (optional)
Pre heat oven to 150C / 300F
Line a baking tray with baking paper & brush it lightly with a little vegetable oil. Fill a small bowl with cold water.
Place the egg whites, icing sugar, almonds & orange zest in a bowl & gently mix it all together. Dip your hands in the cold water & pick up little portions to make little mounds on the lined baking tray & space them well apart, this is key to avoid the aforementioned giant florentine.
Dip a fork in the water & use it to flatten each biscuit. Try to make them as thin as possible without too many gaps between the almonds. About 8cm wide is what we are looking for.
Place the tray in the oven & cook 10-12 minutes until golden. Allow to cool & then remove gently from the baking tray with a palette knife & place in an airtight container; this will avoid aforementioned gooey florentine debacle. They’ll keep for 4-5 days.
If you are in the mood for a little additional decadence melt some dark chocolate & drizzle it over the top.
They worked!! All those almonds & the egg white to bind just make the whole becoming one giant florentine not an issue & as they made their way in to an air tight container we also avoid gooey disintegration. The only thing, they could be just a tad crispier.
But as they are, nutty, orangey & just a little floral they are quite lovely.
For more Ottolenghi inspiration check out I Heart Cooking Clubs over here.
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This is also my entry for Sweet New Zealand being hosted by the gorgeous Sue who cooks up all sorts of deliciousness over at Couscous & Consciousness.