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

Nutrition per serving

  • kcal 330
  • fat 24g
  • saturates 4g
  • carbs 18g
  • sugars 14g
  • fibre 4g
  • protein 9g
  • salt 0.1g


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


  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.

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