Almond Florentine

The first time I had this, my godmother Michelle had made it.  It was truly love at first bite.  The preparation and ingredients are so simple, anyone can make it.  Please give this a try.  You’ll all fall in love. 

A Ingredients

Egg whites          50 g

Sugar                   50 g

Butter, melted     20 g

Cake flour           15 g

B Ingredients

Sliced almonds         100 g

Directions:

1. Preheat oven 325°F/160°C.

2. Whisk the A ingredients in a medium bowl until opaque.

3. Gently fold in B ingredients with a rubber spatula.  Careful not to break the sliced almonds.  

4. Line a baking sheet with parchment paper.  Scoop the prepared batter 2 inches apart onto the baking sheet, around 1 -2 tablespoon per cookie

5. Using your fingers to separate the stacked sliced almond.  The objective is to have a single layer of sliced almond across.  So the cookies will be thin and crispy and bakes evenly.  The ideal cookie size should be about the palms of your hand. 

6. Bake in the oven for 10-13 minutes.  Let cool 1-2 minutes before removing the cookies to a wired rack.  Let cool completely before storing in a air tight container. 

Serving: 1 dozen