Almond and mixed seeds Florentine
Lacelike cookies where its crisp lightness is impeccable.
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Calories:
Ingredients
- 2 Cup Sliced almond
- ½ Cup Raw sunflower seeds
- ½ Cup Raw sesame seeds
- ½ Cup Raw pepitas/ pumpkin seeds
- 1 Cup Organic icing sugar or regular confectioners' sugar
- Zest of a large fresh organic orange
- 3 Large Egg whites
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and lightly brush with olive oil.
- In a large bowl, place all the first six ingredients and mix to combine.
- Lightly whisk the egg whites and gently fold into the almond mixture.
- On a prepared baking sheet, scoop 2 tablespoon of the almond mixture. Using your finger, spread as thin as you can while shaping into a circle leaving no empty gaps. Continue with the rest of the mixture until you fill the Baking sheet leaving ½" space apart.
- Bake in the preheated oven for 15-20 minutes or until golden brown. Let it cool for 5 minutes on the baking pan then transfer to a cooling rack to cool the florentine completely.
Notes
This Florentine will keep for 5 days in an airtight container. Just don't leave them out uncovered or they will lose their crispiness.
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