Yield: Makes 40-50 Florentines

Recipe by David Rousseau, Ollia Macarons & Tea

photo by Ingrid Kuenzel


40 g almond flour

230 g icing sugar

140 g egg whites

250 g sliced almonds

50 g unsalted butter, melted


  1. Mix almond flour, icing sugar and egg whites together.
  2. Add sliced almonds and mix well.
  3. Add unsalted butter, previously melted. Mix well.
  4. Leave mix in fridge overnight or freezer for 30-45 minutes.
  5. Scoop mix and place on baking mat, using a fork to spread it thin. Wet the fork so the batter doesn’t stick. Add crushed nuts/dried fruits if needed.
  6. Bake in oven at 355º F for 4 minutes, then turn trays around and bake for another 3 minutes.
  7. For shapes, use a cookie cutter when they are baked and still lukewarm. Drizzle chocolate or dip in chocolate when they have cooled down.

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