Only 4 ingredients in these Gluten Free Almond Florentines!
Sometimes cooking for a special condition can be difficult if your kitchen is not stocked for it.
Well – these gluten free Almond Florentines will make your Christmas baking a cinch if you are looking for a gluten free option. Or even if you’re not… they are delicious!
Measure, mix, bake and cool. 20 minutes for the first batch and then you have to bake the second batch.
They are attractive on a Christmas cookie platter and they are sweet, crunchy and nutty. I like them because the flavour is just pure almond. And those cute little green and blue cookies? Whipped Shortbread…
Of course you could dip them in melted chocolate like these Orange and Chocolate Florentines and they would still be gluten free. Having said that you could add orange zest as well and keep them gluten free.
These cookies store well for a couple of weeks airtight in a cool dark place. They are also sturdy enough to freeze and defrost beautifully. They will keep a couple of months in the freezer so you can really get a jump on your Christmas baking with these.
Just be sure to store them with parchment paper between the layers of cookies because they are a bit sticky.
Gluten Free Almond Florentines
- 1 large egg white at room temperature
- 1/3 cup icing sugar
- 1 3/4 cups sliced almonds
- 1/8 tsp fine sea salt
- Preheat oven to 300°
- Line 2 baking sheets with parchment paper or silicone.
- Mix all ingredients together. Test the cookie mix by dropping a tablespoon onto a small plate. If mixture is too runny (ie if you can see egg white seeping out the edges) add a few more almonds until the mixture holds its shape.)
- Drop a heaping Tablespoon of cookie mix on to the baking sheet a couple of inches apart. Bake 12-15 minutes until cookies are lightly browned.
- Allow cookies to cool about 5 minutes before gently transferring to a cooling rack to finish cooling.
- Cookies will store for weeks in an airtight container in a cool spot. Cookies also freeze and defrost nicely. Ensure there is parchment paper between layers of cookies when storing since they will be slightly sticky.