Almond and Orange Florentines

Lynne Rossetto Kasper’s Splendid Table is one of our favorite radio programs. And Yotam Ottolenghi is one of our favorite chefs. So when we found this recipe by Mr. Ottolenghi, on Ms. Kasper’s website, we had to make it. These are flipping easy – very few ingredients and very few steps. If you need a cookie that wows, and you need it now, this is the cookie for you.

Almond & Orange Florentines
Almond & Orange Florentines

Preheat the oven to 300. Line a baking sheet with parchment paper and brush lightly with vegetable oil. Fill a small bowl with cold water.

In a medium bowl, gently mix together 2 egg whites, 3/4 cup confectioners sugar, 2 3/4 cups sliced almonds, and the zest of one orange. Dip your hand in the bowl of water and make mounds of cookie mix on the lined panned. Space them well apart. Dip a fork in the water, and flatten each mound until they’re as thin as possible, without creating too many gaps between the almond slices. They should be about 3 1/4″ in diameter.

Bake at 15 to 20 minutes, until the cookies are golden brown. Check under one cookie to make sure they’re cooked through, and let them cool on the sheet. Then remove from the baking sheet and store in a sealed jar. This makes about twelve cookies.

As you serve each cookie, dust with powdered sugar.

Aerial View: Almond & Orange Florentines


  • vegetable oil for brushing
  • 2 egg whites
  • 3/4 cup + T of confectioners sugar
  • 2 3/4 cup sliced almonds
  • grated zest of one orange

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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