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Almond florentines

Bake your own delicate nutty biscuits and keep them light as a feather with egg whites and icing sugar

  • Prep: 15 mins
    Cook: 18 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 330
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 14
  • Protein 9
  • Fat 24
  • Fibre 4
  • Salt 0.1

Nutrition per serving

  • Calories 330
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 14
  • Protein 9
  • Fat 24
  • Fibre 4
  • Salt 0.1

Ingredients

  • 2 tbsp melted butter, plus a little extra for brushing
  • 2 egg whites
  • 100g icing sugar
  • 2 tbsp plain flour
  • 300g toasted flaked almonds

Method

  1. Heat oven to 160C/140C fan/gas 3. Line 2 baking sheets with baking parchment and brush with butter. Mix the butter, egg whites, sugar and flour until smooth, then add the almonds. With wet fingers or the back of a spoon, flatten tbsps of mixture into 16 biscuits on the sheets. Bake for 15-18 mins until golden. Cool. Will keep in an airtight container for 2-3 days – put pieces of parchment between to stop sticking.