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Almond and mixed seeds Florentine

Lacelike cookies where its crisp lightness is impeccable.
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  • 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


  • 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.


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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