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Almond and orange Florentines from Ottolenghi: The Cookbook (page 227) by Yotam Ottolenghi and Sami Tamimi

  • oranges
  • icing sugar
  • egg whites
  • flaked almonds

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Notes about this recipe

  • hollyindeed on June 19, 2014

    Simple and tasty however i cooked them longer than requested until satisfyingly golden all over. They would be even better with some glace cherries or dried cranberries or similar added as the almonds are a bit dull on their own.

  • Melanie on September 09, 2013

    These were really simple to make and a huge hit. It was easy to spread these out with fingers (much easier than using a fork). I drizzled dark chocolate over the top as it seemed too fiddly to coat the base.

  • PFP on March 27, 2013

    I don't know why -- perhaps I didn't convert the oven temperature properly since I have the English version which calls for Mark 1 oven -- but these did NOT cook in 12 minutes. I cooked them at 300 degrees F and at the 20 minute mark they were still not done, so I upped the temperature a bit and gave them 5 more minutes. They are still soft at this point but the almonds nicely lightly colored and they crisp as they cool. They were fabulous and a big Seder hit. HOWEVER, next time I would make them much smaller than the 8 cm called for because at a Seder people are eating small portions of about 5 or 6 desserts. Paired with Mom's oranges in light syrup they are sensational.

  • mirage on June 26, 2010

    Passover friendly! If grinding own icing sugar.

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Reviews about this recipe

  • David Lebovitz

    These crispy Florentines are super-simple to make, requiring just a few ingredients mixed together and baked. Who doesn’t love that?

    Full review