Recipe from The Food Matters Cookbook. Pre-order the book today or pick up a copy when it’s released on September 21st.
Makes: About 3 dozen
Time: About 40 minutes, plus time to cool
Many Florentine recipes call for coating the cookies in melted chocolate, which I think is overkill. I really prefer the touch of lemon. Unsalted butter for greasing the pans
2 cups whole almonds
1/2 cup powdered sugar
1 egg white
1/4 teaspoon salt
Grated zest and juice of 2 lemons
1. Heat the oven to 300°F. Grease 2 baking sheets with a generous smear of butter.
2. Grind the nuts in a food processor until they are just beginning to form a paste; this takes less than a minute. Transfer the nuts to a bowl and add the sugar, egg white, salt, and lemon zest. Stir, adding some lemon juice, a few drops at a time, until the mixture drops easily from a teaspoon. Save the leftover lemon juice.
3. Use the teaspoon to put dollops of the batter about 3 inches apart on the prepared sheets. Dip a fork in the reserved lemon juice and spread the batter into thin (about 1/8 inch) circles, roughly 11/2 inches in diameter. Bake, rotating the pans once or twice, until firm, golden brown on top, and slightly darkened around the edges, 15 to 20 minutes. Let the cookies cool on the baking sheets, then transfer them to wire racks to let them become crisp. Store in a tightly covered container at room temperature for no more than a day or 2.
Orange-Hazelnut Florentines. Use hazelnuts instead of almonds, and orange zest and juice instead of lemon.