These are A.D.D.I.C.T.I.V.E. I ate like 8 pieces at a go cos it's so crunchy and fragrant! These Almond Florentines are easy with a simple premix that can be found in baking shops. I got my premix from Phoon Huat. Sun Lik in Bugis has the Bienetta variation. Both works in similar ways.
I feel that the florentine isn't as sweet as the bienetta, but that's just a personal take of mine. This recipe is easy so I'd rate it a difficulty 2 out of 5 and it takes merely 10 minutes or so per batch!
Almond Florentines Recipe
This recipe yields 1 tray of cookies
100g almond silvers
50 - 70g florentine premix
a pinch of salt (about 1/4 tsp)
Weigh the almond silvers.
Add in florentine powder and salt. Ensure that all equipment is dry. 50g of florentine premix per recipe will produce a thin, light and crispy cookie. 70g of florentine premix per recipe will produce a thicker and sweeter cookie. I like both in their own ways.
Stir to mix well.
Spread on a baking sheet lined with baking paper.
This is the florentine powder I got from Phoon Huat.
Bake in preheated oven of 170 degree Celsius, fan mode. I baked mine for 6 - 7 minutes. Do watch the cookies in the last 1 - 2 minutes and remove from oven when desired brownness is achieved. Do so quickly as the browning process speeds up towards the end.
Remove from oven and set aside to cool. If you want uniformed cookies, cut the cookies with a pair of scissors when it's still hot. If you don't mind and prefer random sized cookies, snap them when the cookie sheet cools.
Store in an airtight container once cooled. Enjoy these lovely nibbles!