almonds + chocolate = florentines

24 Apr

I know that the next recipe was supposed to be one of the requested ones from my friends, but this recipe was too easy and too tempting to pass by! David Lebovitz is such a whiz in the kitchen, and I’ve been stalking his blog for a while. Needless to say, when I saw this recipe, I just had to make it. It was like a kitchen-esque life-or-death situation =)

The recipe is very simple, and the ingredients are few, which always makes life easier. I decided against coating an entire side in chocolate, because I wanted to go for a more elegant look with these. I also left some chocolate-free because my mom likes them better that way. Bon Appetit!

chocolate is the key to my soul.

chocolate is the key to my soul.

sometimes two hearts...

sometimes two hearts...

...just can't dance to the same beat.

...just can't dance to the same beat.

half-dipped in chocolate...

half-dipped in chocolate...

...and drizzled with white chocolate for some extra love.

...and drizzled with white chocolate for some extra love.

ah, what a perfect world.

ah, what a perfect world.

the plain florentines really let the smokey almond flavour shine

the plain florentines really let the smokey almond flavour shine

these two hearts are certainly a perfect match

these hearts are certainly a perfect match

one for you and one for me, together we'll be happy

one for you and one for me, together we'll be happy

Recipe

Ingredients (adapted from David Lebovitz):

  • 1 large egg white, at room temperature
  • 1/3 cup powdered sugar
  • 1 3/4 cup blanched sliced almonds
  • a good pinch of flaky sea salt
  • zest of 1/2 an orange
  • zest of 1/2 a lemon
  • 1/2 cup semi-sweet chocolate

How-to:

  1. Preheat the oven to 300F (150C).
  2. Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil.
  3. In a bowl, mix together all the ingredients except for the chocolate.
  4. Keep a small bowl of cold water and a fork near where you’re working.
  5. Dip your hand in the cold water before lifting each portion of almonds, and place heaping tablespoon-sized mounds of the batter evenly spaced on the prepared baking sheet.
  6. Once you’ve covered the baking sheet, dip the fork in cold water to flatten the cookies as much as possible. Try to avoid having many gaps between the almonds.
  7. Bake for 10 to 15 minutes, until the cookies are golden brown. Exact time will vary based on how large your cookies are. The authors recommend lifting the bottom of one with a metal spatula to check and see if they’re cooked through. If they’re not brown across the top and bottom, they won’t be agreeably crispy.
  8. Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. Continue baking all the cookies on the same baking sheet.
  9. Melt chocolate in microwave at 30 second intervals until smooth. Dip florentines halfway into chocolate and place onto parchment paper to chill.
  10. Munch away!

xo dessertchick

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15 Responses to “almonds + chocolate = florentines”

  1. harsh April 24, 2009 at 7:17 pm #

    yummmieeee….. 😀

  2. Emily April 25, 2009 at 3:36 pm #

    I LOVE FLORENTINES!!! I’ve never had almond ones though! Those look AHHHHH-mazing!

  3. Dimah April 29, 2009 at 3:07 am #

    Beautiful and perfect. Wow.
    Very Nice blog 🙂

  4. Sharon April 29, 2009 at 10:15 am #

    Hi! Sentiments, writing, pictures are all first rate and beautiful! Florentines are one of my favorite desserts–if you ever go to Boston, you must try a florentine at the famous Mike’s Pastry in North End. They’re of course famous for their cannolis, but in my opinion the florentines are the best there!

    In #3 of the instructions, do you mean to say mix all ingredients EXCEPT the chocolate? I’m assuming so, but wanted to clarify.

    Thanks for the lovely blog!

  5. amy April 29, 2009 at 10:29 am #

    awww. so swweet those florentines:)

  6. dessertchick April 29, 2009 at 12:28 pm #

    I’ll make sure to check out Mike’s florentines and will let you know! And, I just fixed that problem, but yes, mix all the ingredients except for the chocolate, since that will be used for melting and dipping later!

  7. cathycicek82 April 29, 2009 at 1:14 pm #

    OMG they look so good, I plan on making them for an occasion, I was wondering how many does the recipe make?

  8. ciaochowlinda April 29, 2009 at 6:35 pm #

    These look exquisite – and delicious too.

  9. dessertchick April 30, 2009 at 12:07 pm #

    thank you for all the lovely comments =)

    cathycicek82, the recipe makes between 2 to 3 dozen cookies, depending on the size of your spoonfuls!

  10. Virginie May 6, 2009 at 5:04 pm #

    Thanks for sharing the recipe! Saw them, made ’em, love ’em. So glad to know how to make them now!

  11. marina June 1, 2009 at 11:51 am #

    HI,

    I cannot see the ingredients list. Can you please post them for me.

    Thanks.

  12. dessertchick June 1, 2009 at 4:11 pm #

    Hey Marina! That’s so odd that you can’t see the ingredients list. Here it is, copy and pasted, with the instructions as well:

    * 1 large egg white, at room temperature
    * 1/3 cup powdered sugar
    * 1 3/4 cup blanched sliced almonds
    * a good pinch of flaky sea salt
    * zest of 1/2 an orange
    * zest of 1/2 a lemon
    * 1/2 cup semi-sweet chocolate

    How-to:

    1. Preheat the oven to 300F (150C).
    2. Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil.
    3. In a bowl, mix together all the ingredients except for the chocolate.
    4. Keep a small bowl of cold water and a fork near where you’re working.
    5. Dip your hand in the cold water before lifting each portion of almonds, and place heaping tablespoon-sized mounds of the batter evenly spaced on the prepared baking sheet.
    6. Once you’ve covered the baking sheet, dip the fork in cold water to flatten the cookies as much as possible. Try to avoid having many gaps between the almonds.
    7. Bake for 10 to 15 minutes, until the cookies are golden brown. Exact time will vary based on how large your cookies are. The authors recommend lifting the bottom of one with a metal spatula to check and see if they’re cooked through. If they’re not brown across the top and bottom, they won’t be agreeably crispy.
    8. Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. Continue baking all the cookies on the same baking sheet.
    9. Melt chocolate in microwave at 30 second intervals until smooth. Dip florentines halfway into chocolate and place onto parchment paper to chill.
    10. Munch away!

  13. marina June 3, 2009 at 1:55 pm #

    Thank you so much…i made them …they are to DIE FOR

  14. cathycicek82 December 3, 2009 at 2:22 pm #

    OMG these look so good, can’t wait to make these. I was wondering how long in advance can we make them? Thanks

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