Almond florentines
Bake your own delicate nutty biscuits and keep them light as a feather with egg whites and icing sugar
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 18 mins
- Heat oven to 160C/140C fan/gas 3. Line 2 baking sheets with baking parchment and brush with butter. Mix the butter, egg whites, sugar and flour until smooth, then add the almonds. With wet fingers or the back of a spoon, flatten tbsps of mixture into 16 biscuits on the sheets. Bake for 15-18 mins until golden. Cool. Will keep in an airtight container for 2-3 days - put pieces of parchment between to stop sticking.
PER SERVING (8)
330 kcalories, protein 9g, carbohydrate 18g, fat 24 g, saturated fat 4g, fibre 4g, sugar 14g, salt 0.1 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2358650/
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Ingredients
- 2 tbsp melted butter , plus a little extra for brushing
- 2 egg whites
- 100g icing sugar
- 2 tbsp plain flour
- 300g toasted flaked almonds
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
Cook 18 mins
Ingredients
- 2 tbsp melted butter , plus a little extra for brushing
- 2 egg whites
- 100g icing sugar
- 2 tbsp plain flour
- 300g toasted flaked almonds
PER SERVING (8)
330 kcalories, protein 9g, carbohydrate 18g, fat 24 g, saturated fat 4g, fibre 4g, sugar 14g, salt 0.1 g
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04 April 2013
Jodie Rees rated and commented on this recipe
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