Florentine biscuits originated from Italy and it is a sweet pastry made from nuts and candied cherries. For those of you who are much more health conscious, don’t worry! We have the perfect recipe for you. This crispy Florentine cookie is shared by Jasmine Ong, who specializes in baking.
|
|
|
|
|
Florentine biscuits originated from Italy and it is a sweet pastry made from nuts and candied cherries. For those of you who are much more health conscious, don’t worry! We have the perfect recipe for you. This crispy Florentine cookie is shared by Jasmine Ong, who specializes in baking.
|
Ingredients
- 40 g Knife Rice Bran oil
- 60 g icing sugar sifted
- 3 eggs
- 1.5 tsp vanilla extract
- 35 g cake flour sifted
- 180 g almond flakes
- 50 g pumpkin seeds
- 20 g sunflower seeds
- 7 g black sesame seeds
Instructions
Prepare the batter
- In a bowl, add in icing sugar, Knife Rice Bran Oil and egg. Whisk till smooth with no sugar lumps
- Add in flour. Whisk again till smooth with no flour lumps
- Add in vanilla extract and the nuts and seeds, fold in till well mixed.
Assemble for baking
- Pre-heat oven to 140 degrees
- Cut out 2 pcs of baking paper that fits the baking sheet.
- On 1 pcs of baking paper, draw circles of 5cm diameter.
- Lay another baking paper over.
- Spoon 1 tsp of batter with nuts, place it on the circle and spread it out thinly. #Tips: Use a tweezer to spread it out as thinly as possible, so that the crispiness will last when it’s kept in the air-tight container.
- Bake until golden brown for about 15 mins.