• Iris Windsor

Almond and Orange Florentines

Almond and Orange Florentines

Makes about 20


Vegetable oil for brushing,

2 free range egg whites,

100g icing sugar,

260g flaked almonds,

Grated zest of 1 orange,

100g dark chocolate


  1. Preheat the oven to 150C

  2. Line a heavy baking tray with baking parchment

  3. Brush lightly with vegetable oil.

  4. Next to you have a small bowl of water.

  5. Put the egg whites, icing sugar, flaked almonds and orange zest in a bowl and gently mix them together.

  6. Dip your hand in the bowl of water and pick up portions of the mixture.

  7. If you have scales, weigh mixture up into 25gm portions.

  8. Make little mounds on the lined tray, well-spaced apart.

  9. Using an egg ring and a glass, flatten each biscuit very thinly.

  10. Try to make them as thin as possible without leaving too many gaps between the almond flakes.

  11. They should be about 8cm in diameter. (egg ring size)

  12. Place the baking tray in the oven and bake for about 14 minutes, until the biscuits are golden brown.

  13. Check underneath one biscuit to make sure they are cooked through.

  14. Allow to cool, then gently using a palette knife, remove the biscuits from the baking sheet.

  15. Brush one side with melted dark chocolate, to give them a more substantial texture

To learn more about us, at Dragonfly's Early Learning at Coolum Beach, go to https://www.dragonflys.com.au/contact-us

Or give us a call on 07 5471 6500. We would love to hear from you

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