Homemade Florentine Cookies Recipe - Crispy Malaysian-Style Nut Biscuits
Homemade Florentine Cookies: Crispy Nut Delights
These irresistible Florentine Cookies (Biskut Florentine) are the perfect combination of crispy, nutty, and slightly caramelized goodness. Originating from Italy but loved in Malaysian bakeries, these lace-like biscuits feature a delightful mix of almonds, pumpkin seeds, and sunflower seeds for maximum crunch.
What makes this recipe special is the careful roasting of each nut component before baking - a step that intensifies all the flavors. Perfect for Chinese New Year, Raya, or Christmas cookie exchanges, these gluten-free treats are easier to make than you think! Just remember the golden rule: let them cool completely before handling for that signature crispness.
Florentine Cookies Recipe
Ingredients
- 500g Florentine flour (or almond flour)
- 500g sliced almonds (lightly roasted 5 mins at 150°C)
- 200g pumpkin seeds (lightly roasted 5 mins at 150°C)
- 100g sunflower seeds (lightly roasted 5 mins at 150°C)
- 40g black/white sesame seeds (lightly roasted 5 mins at 150°C)
Note: All nuts should be roasted separately at 150-160°C before mixing. This enhances their flavor and crunch.
Equipment
- Baking trays
- Parchment paper
- Cupcake/muffin tin (for shaping)
- Mixing bowls
- Measuring scales
Tip: Read reviews of the best ovens and mixers if you need precise temperature control for perfect baking.
Step-by-Step Instructions
1. Roast the Nuts & Seeds
Preheat oven to 150°C. Spread almonds, pumpkin seeds, sunflower seeds, and sesame seeds on separate trays. Roast each for 5 minutes until fragrant. Let cool slightly.
2. Mix Dry Ingredients
In a large bowl, combine Florentine flour with all the roasted nuts and seeds. Mix thoroughly until evenly distributed.
3. Prepare Baking Tins
Line cupcake/muffin tins with parchment paper or silicone liners. This makes removal easier after baking.
4. Shape the Cookies
Spoon mixture into prepared cupcake tins, pressing down lightly. Keep them thin (about 0.5cm) for maximum crispiness.
5. Bake to Perfection
Bake at 150°C (top & bottom heat) for 15 minutes or until golden brown. Watch carefully as they burn easily.
6. Cool Completely
Let cookies cool in tin until just warm (about 10 mins). You'll hear crackling sounds - this means they're crisping up! Remove only when completely cool to prevent breaking.
Pro Tips for Perfect Florentines
Temperature Control
Use an oven thermometer to verify 150°C. These cookies need low, even heat to caramelize without burning.
Storage Secrets
Store in airtight containers with silica gel packets to maintain crispness in Malaysia's humid climate.
Presentation Ideas
Drizzle with melted dark chocolate or sandwich with ganache for an elegant festive touch.
Frequently Asked Questions
Can I use regular flour instead?
Traditional Florentines use almond flour, but you can substitute with 250g plain flour + 250g ground almonds. Texture will be slightly different.
Why did my cookies stick?
Ensure proper lining of tins and complete cooling. Warm cookies are fragile - patience is key!
How long do they keep?
2 weeks in airtight containers at room temperature. Freeze for up to 3 months - thaw at room temperature.
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For more baking tools tips, check our oven and mixer reviews to upgrade your cookie-making game.