Honey Florentines …
February 19, 2014 § 12 Comments
…drizzled with chocolate. Perfect afternoon snack with a cup of coffee or tea. Crispy and light. A cinch to make and they bake in about 12 minutes. If you keep some sliced almonds on hand you can make these at a moment’s notice, say you have unexpected company or need a quick dessert for whatever reason.
And they’re healthy as well. Just 3 ingredients in the florentines, the almonds, 1 egg white and a little bit of honey. You can add some orange zest as David Lebovitz suggests on his blog. The only thing I changed in this wonderful cookie recipe was substituting honey for the confectioners sugar. If you’d like to make it that way, you can find it here.
The recipe for the chocolate drizzle makes quite a bit, so just use as much as you like and any left over pop into the freezer for the next batch.
1 3/4 cup sliced almonds
1 large egg white
2 1/2 to 3 TBL mild honey
zest of 1/2 orange, optional
Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper and lightly grease. If you don’t have parchment, it’s fine, I did it once without any problem.
Heat the honey over very low heat until it becomes liquid-y. Whisk with the egg white, then add the almonds and orange zest, if using, and mix well.
Have a small bowl of cold water nearby, dip your hand into it before picking up the almond mixture.
Place heaping tablespoons of the almond mixture onto the prepared cookie sheet, spacing about an inch apart.
Now dip the fork into the water and gently flatten the cookies, making sure the almonds are not separated from each other. They tend to want to do this!
Bake about 10 to 15 minutes, checking after 10. They should be a nice golden brown and on the bottom as well.
Let cool a few minutes then move to a wire rack with a spatula to cool completely.
These are great as is, but even better with this drizzled over them:
1/2 cup coconut oil, melted
1/4 cup unsweetened cocoa
4 TBL honey or maple syrup or sugar
Combine all ingredients in a bowl and whisk. Use a spoon and drizzle over the cooled florentines.
Try them crumbled over vanilla ice cream!