Florentine Cookies With Added Pistachios & Raisins


Photo: Yat Maria
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Ingredients

1 large egg white, at room temperature
cup (50g) powdered sugar
1 3/4 cups (130g) lightly toasted almond nibs
a pinch of fine salt
grated zest of half an orange
I added 50g black raisins
50 grams pistachios nuts - lightly toasted
Bittersweet chocolate (double boiled) for coating bottom of cookies

Preparation

1
Preheat the oven to 300F (150C).
2
Line a baking sheet with parchment paper and brush very lightly with oil.
3
In a bowl, mix together all the ingredients.
4
Drop a heaping tablespoon mounds of the batter evenly spaced on the prepared baking sheet.
5
Dip fork in cold water to flatten the cookies. Avoid having too many gap between the almonds.
6
Bake for 10 to 15 minutes, until the cookies are golden brown.depending on the size of your cookies are. Bottom & top of cookies have to be brown if not, they won't be agreeably crispy.
7
Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp.
8
After cookies have cooled, brush flatten side with melted bittersweet chocolate

Tools

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Yield:

25.0 cookies

Added:

Monday, January 4, 2010 - 6:01am

Creator:

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