Singaporean Florentine Cookies

Florentine cookies are super popular in Singapore around special occasions. This particular Florentine recipe is a beautiful gluten-free Christmas cookie option. Pretty as a picture, these cookies are beautifully textured with pumpkin and sesame seeds.

5 from 2 votes

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Course: Dessert

Cuisine: Singaporean

Keyword: florentine biscuit, florentine cookies, florentines cookie recipe, florentines recipe, mixed nuts florentine

Prep Time: 10

Cook Time: 25

Decorating: 15

Total Time: 50

Servings: cookies

Calories: 53kcal

Author: S. Claus

Ingredients

60 g sliced almonds
10 g black sesame seeds
70 g pumpkin seeds
vegetable oil for brushing
30 g egg white
50 g powdered sugar
1/4 tsp salt
1/2 tsp orange zest
50 g white chocolate chips optional

US Customary - Metric

Instructions

Preheat the oven to 350 °F
Toast the almonds, sesame, and pumpkin seeds on a dry baking sheet for about 8 minutes or until they turn golden. Remove and set aside.
60 g sliced almonds, 10 g black sesame seeds, 70 g pumpkin seeds
Lower the oven temperature to 300 °F. Line the baking tray with paper and brush it with a little bit of vegetable oil to prevent the cookies from sticking.
vegetable oil
Mix the egg white with the powdered sugar in a small bowl. Mix the two ingredients together with a fork until they’re frothy.
30 g egg white, 50 g powdered sugar
Mix in the rest of the ingredients and stir everything together lightly until combined. Ensure all the ingredients are coated well.
1/4 tsp salt, 1/2 tsp orange zest
Using a tablespoon, scoop a portion of the mixture onto the lined baking sheet. Press the scooped mixture down with the back of the spoon and spread it out evenly. The diameter of the unbaked cookie should be about 3-inches / 7.6cm in diameter.
Spread all the cookies out this way onto prepared baking sheets lined with parchment paper, ensuring there are gaps between each cookie. These cookies spread a little in the oven. Bake the biscuits in the oven for about 25 minutes or until they are golden brown. If the underside of the cookies is still pale, this is your cue to leave them in the oven a little longer. A silicone baking mat is excellent for these delicate cookies.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring them onto a cooling rack. Before transferring them, you can use a biscuit cutter to trim them. Let the cookies cool completely on the rack.
The next step is optional but takes the cookie to a new level of pretty. Melt the white chocolate chips for 20-30 seconds in the microwave. Alternatively, you can melt the chocolate over a double boiler. Stir the chocolate for a minute and then either drizzle the chocolate over the top to make a pretty pattern or dip one edge into the chocolate.
50 g white chocolate chips

Nutrition