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!
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
- Preheat the oven to 300F (150C).
- Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil.
- In a bowl, mix together all the ingredients except for the chocolate.
- Keep a small bowl of cold water and a fork near where you’re working.
- 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.
- 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.
- 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.
- 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.
- Melt chocolate in microwave at 30 second intervals until smooth. Dip florentines halfway into chocolate and place onto parchment paper to chill.
- Munch away!