Almond Orange Florentines : IHCC

"Nuts and Seeds", our theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from our featured chef, Yotam Ottolenghi's recipes until September.  Ever since I've seen this recipe Almond Orange Florentines, I just can't wait to make it. Firstly, I have never made Florentines before, and I love almonds and oranges, so this combination is just perfect.

Almond Orange Florentines
These are very addictive!!!

There are only four ingredients, egg whites, confectioner's sugar, almonds and orange zest. Bittersweet chocolate is optional, it is melted and use to coat the bottom of the florentines, optional, but it is so, so, good with these florentines!

Recipe calls for blanched sliced almonds, but I have used unblanched sliced almonds. I have always prefer unblanched almonds as they are more natural and looks very nice with the skin on. The four ingredients are mixed together gently. Scoop out about a rounded tablespoon of this mixture, place it on the prepared baking sheet, using the back of a spoon or a fork, spread the mixture as thinly as possible without leaving any gap in between the almonds. The florentines I've made  was about 3-1/2" across. I've made half a recipe and got only 7 pieces.

Bake them in the oven at 150C for 20-25 minutes, though mine took about 35 minutes. I used two baking sheets, and rotate the position of the sheets every 10 minutes, until the florentines are brown and crispy.

These are crispy, and deliciously fragrant with the orange zest. So good eaten without the melted chocolate ...

.... even YUMMIER when coated with melted chocolate on the bottom of the florentine! So, so, addictive! Definitely will be baking this again!  Another delicious reason to use up some of the egg whites in my freezer!

Almond Orange Florentines
(source from here, adapted from Ottolenghi)
makes 20-26 cookies
vegetable oil
2 cups sliced almonds (without skins)
zest of 1 orange
2 egg whites, room temperature
2/3 cup confectioner's sugar
7 ounces bittersweet chocolate (optional)

Preheat oven to 300F. Line 2 baking sheets with parchment of silicone mats and brush with vegetable oil. Fill a small bowl with cold water and set aside.

In a large bowl, combine almonds, orange zest, egg whites and confectioner's sugar and gently mix to combine. Dip your hands in the water and pick up about 1/4 cup of the almond mixture and place on the prepared baking sheets. Using your hand or the back of a fork, dipped in the water, gently flatten the cookies. You want the cookies to be as thin as possible without having gaps between the nuts. The florentine should be about 3-4 inches across.

Bake for about 20-25 minutes, or until the florentines are golden brown all over (cooking time will depend on the size of your cookies). Remove from oven and allow to cool completely on the baking sheets before removing.

Once cooled, if you'd like to spread chocolate on the bottom of your florentines, melt 7 ounces of bittersweet chocolate in the microwave for 30 seconds intervals. Stir until smooth and using a offset spatula or a pastry brush, coat the bottom of each florentine with a thin layer of chocolate. Place on a rack, chocolate side up and allow to set.

Store florentines in an airtight container for up to 5 days.

Please stop by I Heart Cooking Clubs (IHCC) to view what my friends have made for this week's theme, "Nuts and Seeds", and if you are interested to join us, please find out more details from IHCC.

I'm also linking this post with Little Thumbs Up, where the ingredient for this month is Eggs, hosted by Baby Sumo from Eat Your Heart Out, and organized by Zoe from Bake For Happy Kids, together with Doreen from My Little Favourite D.I.Y.

and sharing with :
See Ya In The Gumbo hosted by Ms. enPlace
Meatless Monday hosted by My Sweet and Savory
Full Plate Thursday hosted by Miz Helen's Country Cottage