08 June 2013

Almond & Orange Blossom Florentines from Ottolenghi's Jerusalem - IHCC




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.

Ingredients

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)


Directions

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.


And you might also like these...

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.

Enjoy!

16 comments:

  1. Florentines are one of my faves. Am wondering how to make these with sugar alternative :o)

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    1. Now there's a challenge....honey?

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  2. I applaud you - I love florentines, but I've never been brave enough to make them. Perhaps I need to give this version a try. I think I'd definitely be drizzling with the chocolate at the end, because ... well, just because that's the kind of girl that I am. Love your addition of the orange blossom water.

    Thanks for sharing at both IHCC and at Sweet New Zealand.

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    1. I think these are a much easier version, my efforts at the really thing not quite there yet...but I do like a challenge!

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  3. Your florentines looks great! I have always wanted to make them but somehow have never got round to it! I'm glad these turned out wonderful! A lovely sweet pick of YO's!

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    1. Thanks! Yes these are a great version of florentines, but determined to master the original too :)

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  4. I love florentines but have never tried to make them. These look wonderful. I love the orange blossom and almond combination--so delicate. ;-)

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    1. Thanks Deb, love just a soupcon of orange blossom for just a little of the exotic :)

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  5. Your florentines look lovely and the flavour combination, especially with the added touch of the exotic, sounds delicious.

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    1. Thanks Zosia, light & nutty & just a little bit exotic, perfect with a cuppa.

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  6. I'm full of all sorts of oh's and ah's over here ;) These look incredibly moreish and very lovely! Just imagining their crispy nuttiness and wonderful orange aroma. Beautiful!

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    1. Oh's & ah's are always very welcome, thanks Kim :)

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  7. I've actually never made florentines but I have eaten my fair share and they are one of my favorite cookies. The orange blossom must add such wonderful flavor!

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    1. Thanks Joanne, love the orange blossom just adds a little of the exotic :)

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  8. Cool entry for Sweet NZ, love the photo effects too :-)

    Ciao
    A.

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    1. Thanks Alessandra, the effects are actually just the combo of the light & my wall! Must be the time of year where the light is just a little different :)

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