ISHA RECIPE

Crunchy Almond Florentines

INGREDIENTS

1 ¾ cups sliced, blanched almonds

3 tablespoons flour

Finely grated zest of 1 orange (about 2 tablespoons)

¼ teaspoon fine salt

¾ cup coconut sugar (palm sugar, jaggery, or cane sugar)

4 tablespoons fresh cream

5 tablespoons unsalted butter

½ teaspoon natural vanilla extract

1 pinch of salt

For the chocolate coating (optional):

50–100 g semisweet chocolate

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METHOD

  1. For the Florentines:
  2. 1. Place the sliced almonds in a dry pan. Toast over medium heat, shaking the pan and frequently stirring with a wooden spoon until the nuts turn fragrant and golden brown. Keep aside.
  3. 2. Lightly toast the flour as well on medium heat, until it turns fragrant.
  4. 3. Heat a saucepan on low heat. Add the butter and warm it until it melts. Take the saucepan off the heat.
  5. 4. Then gradually whisk in the flour, making sure no lumps form.
  6. 5. Add the coconut sugar (or other sweetener of your choice), fresh cream, and orange zest. Warm over medium heat, stirring occasionally until the mixture comes to a boil and the coconut sugar is completely dissolved. Continue to boil for about 1 minute.
  7. 6. Remove from heat and stir in the vanilla extract. Then add in the toasted almonds and stir gently to combine. Set aside and allow to cool enough to handle.
  8. 7. Scoop the mixture into heaped tablespoon-sized balls. Flatten each Florentine into an even thick disk, to ensure they cook evenly.
  9. 8. Once the first batch of Florentines is shaped, heat a large non-stick pan on low heat.
  10. 9. Lightly grease the pan with butter. Place in 3–4 Florentines, about 1 inch apart from each other. Cover with a lid.
  11. 10. Allow the Florentines to cook in the pan over very low heat until they are crisp on the bottom and set on top. Remove from the pan and allow to cool.
  12. 11. Repeat the last steps to cook the next batches.
  13. For the chocolate coating:
  14. 12. Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly, then spread over the underside of the Florentines. Use a fork to score wavy lines in the chocolate.
  15. 13. Place the Florentines with the chocolate side up on a wire rack for the chocolate to set.