When I first saw this recipe on The Baking Biatch last year, just slightly after Chinese New Year (CNY), I knew I had to make this for CNY the next year. Hence, with CNY approaching now, I immediately went to Phoon Huat to get my hands on the florentine powder and made them on the same day itself. I love eating this! You should try it… and get addicted to it like me! Haha.
Recipe with Pictures
Makes one tray of almond florentine cookies (my tin measures approximately 12″ by 10″)
Ingredient list:
- 100g of almond (sliced)
- 50g of florentine powder
- A pinch of salt (optional)
My Oven Settings:
170°C; top and bottom heat; about 6-7 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
1. Weigh the almond.
2. Add in the florentine powder and salt.
3. Mix well and spread them on a baking tray. (Original recipe said to line the baking tray with baking paper but I find that it is easier to remove the florentine cookies without the baking paper, which would stick to the cookies.)
4. Bake in a preheated oven at the settings mentioned above or until the cookies turn a beautiful golden brown.
5. Let the cookies cool down first before breaking them into smaller pieces and storing them in an airtight container.
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Makes one tray of almond florentine cookies (my tin measures approximately 12″ by 10″)
Ingredient list:
- 100g of almond (sliced)
- 50g of florentine powder
- A pinch of salt (optional)
My Oven Settings:
170°C; top and bottom heat; about 6-7 minutes
(Settings would differ from oven to oven. Please experiment with yours!)
Steps:
- Weigh the almond.
- Add in the florentine powder and salt.
- Mix well and spread them on a baking tray. (Original recipe said to line the baking tray with baking paper but I find that it is easier to remove the florentine cookies without the baking paper, which would stick to the cookies.)
- Bake in a preheated oven at the settings mentioned above or until the cookies turn a beautiful golden brown.
- Let the cookies cool down first before breaking them into smaller pieces and storing them in an airtight container.
Comments:
When I used baking paper, the cookies were difficult to be peeled from the paper both before and after they had cooled down. When I omitted the baking paper, I used a fork to scrape the cookies from the tray while they were still hot and placed them overturned on a plate for them to cool down.
OMG! These cookies are the simplest things I have ever baked! With just three ingredients and essentially three simple steps, everyone can make these crunchy, sweet, tasty treats! If you want to try baking something easy yet impressive this CNY, this recipe is definitely a must-have! I made three batches of them at one go, gave one batch to my ex-colleagues and… they were all gone within two days. Yummy yummy!
Recipe Source: The Baking Biatch
