These Florentines are deliciously simple, delicate in flavour and addictive! A lovely addition to your Pesach dessert repertoire, they are ideal for an afternoon tea or after a long heavy meal. You can use orange or lemon zest as you like, and keep it simple, or add chocolate.
Both versions are worth a try, and l really recommend the white chocolate option. They are a useful treat, as they will keep in an airtight container for 4-5 days.
Makes: 16
Preparation: 10 minutes
Cooking: 15-18 minutes
Ingredients
● Sunflower/vegetable oil to grease the tray
● 2 large egg whites
● 100g icing sugar
● Grated zest of 1 orange or 2 lemons
● Pinch of salt
● 200g flaked almonds
● 60g sliced /roughly chopped pistachios
● 100g dark/white chocolate to taste (optional)
Method
● Preheat oven to 150°C (fan). Line 2 oven trays with parchment paper and brush a thin layer of oil.
● Mix the egg whites with the sugar, orange/lemon zest and a pinch of salt.
● Fold in the almonds and pistachios gently with a spoon until the ingredients are evenly mixed.
● Distribute 8 tablespoon-sized mounds of mixture on each tray. Gently flatten each with a fork to create a thin round or oval shape.
● Bake for 15-17 minutes until light brown and the bottom of each Florentine is cooked - gently check with a palette knife.
● Leave to cool down completely then remove gently from the baking sheet using a palette knife.
● Either serve as they are, or brush with chocolate for extra flavour and texture.
● If using chocolate, melt white or dark chocolate and brush a thin layer over the bottom of each Florentine or drizzle zigzags of chocolate over the top.
● Refrigerate, chocolate side up, for 20-30 minutes, to firm and cool completely.
