Thursday 26 January 2017

Almond & Pumpkin Seeds Florentine 杏仁南瓜子脆饼片

I did 10 types of bakes this Chinese New Year (CNY). This Almond & Pumpkin Seeds Florentine 杏仁南瓜子脆饼片 has to be simplest, easiest. I would give it a difficulty level of 2 out of 10. Easy as that, would you believe that I had to throw away my entire first tray? first tray of florentine was 'superglued' onto the baking paper! Excessive almond nuts, excessive pumpkin seeds and excessive florentine powder produced disastrous result!

I learnt my lesson. It pays off to spend some time studying how other food experts created their successful recipes, no matter how simple it may look or sound.

And here we go with the right combination and method after my few rounds of trial & error.... This time, I can really claim that it is "So Simple!" as all can be done in 20 minutes or less!

Ingredients :
  • 150 gm sliced almond nuts (I prefer the ones with skin as they are more aromatic after baking) 
  • 50 gm pumpkin seeds
  • 100 gm florentine mix / powder (this is a substantial proportion to hold the nuts yet florentine would not turn too sweet)

Method :
  1. Pre-heat oven to 170 degrees celsius or 338 degrees fahrenheit.
  2. Combine sliced almond nuts, pumpkin seeds and florentine mix in a bowl.
  3. Use a spoon to toss till mixture is well and evenly combined.
  4. Transfer mixture onto a rectangular baking tray lined with baking paper.
  5. Spread the mixture thinly and evenly to cover the entire tray.
  6. Bake in pre-heated oven for 10 minutes. Meanwhile, standby a knife.
  7. Remove tray from the oven when florentine yields golden brown colour in about 10 minutes. You may let it stay in the oven for another few minutes if you prefer a darker, more caramelised tone. Do check constantly to ensure that it is not over-baked. 
  8. Once out of oven, use a knife or scissors to cut into desired shape and sizes whilst hot. Be swift. Do not wait till it cools down. 
  9. Let the cut florentine pieces cool for another 15 minutes before transferring to storage containers. The florentine should not stick onto the baking paper and would hold its shape nicely.

(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)

Let me warn you that the Almond & Pumpkin Seeds Florentine 杏仁南瓜子脆饼片 is addictive. Surely, you would not stop at one!


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