Almond Florentine Recipe (using Florentine Powder)
Makes around 36 pieces of square blocks (1 inch * 1 inch) with the below ingredients
Ingredients
a. 80g almond
b. 20g pumpkin seeds
c. 10g cranberries
d. 50g-70g florentine powder
Method
1. Mixed almond, pumpkin seeds and cranberries (ingredient a-c) in a bowl and stir in florentine powder a tablespoon at a time for easier mixing.
2. Preheat oven at 180C
3. Line baking tray with baking paper and spread the mixture evenly till baking tray is filled up evenly.
4. Bake at 180C till brown approx 8-10 minutes. (If it has a burnt smell before 10 minutes is up, quickly stop the baking and adjust the baking time)
5. When baking is completed, remove the baked almond florentine from baking tray and on a even surface (I used my cooking board), quickly cut the florentine into required shapes. (I cut them into squares)
Side Notes:
-> Previously I made this with the butter and sugar recipe which involved more steps. It significantly less costly but it tedious trying to separate the almond so it would laid thinly on the baking sheets. The outcome wasn't as good as using Florentine powder too. There were part where it was too dark or burnt while some were too soft because of inconsistent thickness. Using the Florentine powder, it was almost only 5% failure from the baking and it was not because it was burnt, but because too thick and required a longer baking time.
-> Almond is highly recommended as the base ingredient. For pumpkin seeds and cranberries, apart from the texture difference, the color itself is the reason I choose them. If you are not a fan of these two ingredients, you can explore other options such as walnut, preserved cherries, pistachio, raisins etc.
-> I got the florentine powder from Phoon Huat which is a packet @ 500g around $12 (is $11.xx but can't remember actual pricing.)
-> The florentine powder will become sticky and lumped together if exposed to air after some time. Don't leave the mixture lying around for long or you can't tell if it's been mixed with the powder already
-> If you have broken pieces of the baked almond florentine, don't throw away! Consolidate them up in a bottle and bake them into a ball size style. It still look lovely for gifting and taste great too.
Almond Florentine Ball (in Baking Cases)
Steps
1. Mixed the consolidated florentine with a table spoon of florentine power.
2. Prepare mini baking cases and lay them on the baking tray individually.
3. With the mixture from 1., scoop a teaspoonful of the mixture into the mini baking cases.
4. Preheat oven at 180C
5. Bake at 180C for around 5- 6 minutes or till the powder has turned brown. If it has a burnt
smell before 10 minutes is up, quickly stop the baking and adjust the baking time
Ingredients
a. 80g almond
b. 20g pumpkin seeds
c. 10g cranberries
d. 50g-70g florentine powder
Method
1. Mixed almond, pumpkin seeds and cranberries (ingredient a-c) in a bowl and stir in florentine powder a tablespoon at a time for easier mixing.
2. Preheat oven at 180C
3. Line baking tray with baking paper and spread the mixture evenly till baking tray is filled up evenly.
4. Bake at 180C till brown approx 8-10 minutes. (If it has a burnt smell before 10 minutes is up, quickly stop the baking and adjust the baking time)
5. When baking is completed, remove the baked almond florentine from baking tray and on a even surface (I used my cooking board), quickly cut the florentine into required shapes. (I cut them into squares)
Side Notes:
-> Previously I made this with the butter and sugar recipe which involved more steps. It significantly less costly but it tedious trying to separate the almond so it would laid thinly on the baking sheets. The outcome wasn't as good as using Florentine powder too. There were part where it was too dark or burnt while some were too soft because of inconsistent thickness. Using the Florentine powder, it was almost only 5% failure from the baking and it was not because it was burnt, but because too thick and required a longer baking time.
-> Almond is highly recommended as the base ingredient. For pumpkin seeds and cranberries, apart from the texture difference, the color itself is the reason I choose them. If you are not a fan of these two ingredients, you can explore other options such as walnut, preserved cherries, pistachio, raisins etc.
-> I got the florentine powder from Phoon Huat which is a packet @ 500g around $12 (is $11.xx but can't remember actual pricing.)
-> The florentine powder will become sticky and lumped together if exposed to air after some time. Don't leave the mixture lying around for long or you can't tell if it's been mixed with the powder already
-> If you have broken pieces of the baked almond florentine, don't throw away! Consolidate them up in a bottle and bake them into a ball size style. It still look lovely for gifting and taste great too.
Almond Florentine Ball (in Baking Cases)
Steps
1. Mixed the consolidated florentine with a table spoon of florentine power.
2. Prepare mini baking cases and lay them on the baking tray individually.
3. With the mixture from 1., scoop a teaspoonful of the mixture into the mini baking cases.
4. Preheat oven at 180C
5. Bake at 180C for around 5- 6 minutes or till the powder has turned brown. If it has a burnt
smell before 10 minutes is up, quickly stop the baking and adjust the baking time
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