ALMOND FLORENTINES by Jaclyn @ Tenthousandthspoon (a guest post) - The Not So Creative Cook

I am glad to be back for another Fiesta Friday. I am not bringing something I made; I am bringing something I stole from someone else. Sshhhh! Don’t tell anyone.

Nah! Jut kidding. 😀

Don’t panic; I still have something for you – not only food, but a new friend as well.

Meet Jaclyn – (more of her at the end of this post)

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Hello! I am Jaclyn from Tenthousandthspoon. Jhuls asked me to guest post and so here I am. Hehe. I met her through Instagram and have always been amazed by her cooking and baking skills. As I am really more of a photographer than a cook, I hope I don’t embarrass myself too much today. Haha.

I made Almond Florentines using a recipe I adapted from Seasons and Suppers. Compared to other recipes that required butter and flour, this one just had egg whites and powdered sugar. It resulted in a very light and crisp cookie that is just too addictive for words. It’s fantastic on its own but adding that touch of melted dark chocolate to its base, just skyrockets it to perfection.

I hope you’d enjoy them as much as we did. 

ALMOND FLORENTINES

• Difficulty: easy
• Print

Recipe Adapted from Seasons and Suppers

Ingredients

• 1 cup sliced almonds
• 1 large egg white
• 1/3 cup icing/confectioners sugar
• 1/4 tsp. vanilla or vanilla bean paste
• Dark Chocolate 

 Instructions

1. Preheat oven to 300° F. with rack in centre of oven. Prepare and grease your non stick baking sheet really well.  
2. In a medium bowl, combine almonds, egg white, icing sugar and vanilla. Stir gently (so you don’t crush almonds) until combined.
3. Spoon 1 tbsp  balls of mixture onto prepared baking sheet, about 4 inches apart. Using your fingers or a fork, flatten the balls into 2 1/2 to 3-inch discs. (You can dip fingers/fork in to cold water if they are sticking). Try to avoid having gaps between the almonds and be sure that the cookies are fairly flattened.
4. Bake in preheated oven for 7-10 minutes. Then try pry the cookie gently from the tray using an offset spatula and then transfer to the cooling rack. I made the first batch on a parchment paper and let’s just say that made me cry.
5. Once cookies are cool, melt the chocolate for the bottom of your cookies. Flip cookies over. Spoon a puddle of melted chocolate in to middle of cookie and, using the back of a spoon, spread it out to the edges of the back of the cookie. Allow to stand until the chocolate has set.Allow chocolate to set before storing cookies in an airtight container.

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When I started at Instagram, Jaclyn was one of the first people I followed. I fell in love when I saw her photos – awesome! If I am not mistaken, she had over 3K followers when I started following her – that was June 2013. And now? Well, see it for yourself.

One of the funny things I could not forget about Jaclyn is – she said she usually posts breakfast foods as she does her thing when her kids (Zoe and Sage – cute names, yes?) are still asleep. One day, one of her kids woke up and I think she saw Jac taking photos in the morning and asked what she’s (Jac) doing… Jac said to her kid to go back to sleep as she was just dreaming. Hahaha! I hope I said the story right, Jac. If not, please feel free to correct me on the comment below.

Thank you so much for this, Jac. I am so honored to have you as my guest.

Jaclyn also blogs from Tenthousandthspoon.

I hope everyone say ‘Hello’ to Jac – she’s friendly, she won’t bite you. 😀

Also, check out these two previous guest post –

Ultimate Chocolate Cake by Joice @ County Baker Mom

Frangipane by Sarah @Sarah’s Little Kitchen

Thank you, Angie. Thank you, co-hosts.

Happy FF#33!

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Enjoy the weekend and enjoy the party!!

I hope to talk to everyone soon.

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