A different approach to traditional Florentines with almonds, a healthy solution for breakfast or snacking at the office.
- vegetable oil to cover baking pans
- 2 egg whites
- 100 g caster sugar
- grated zest of 1 orange
- 260 g oats
- Preheat oven to 150°C
- Combine the orange zest, caster sugar and egg whites in a bowl with a hand whisk.
- Add oats.
- Mix with a spoon until the mixture is completely combined.
- I use muffin pans to give them a nice shape. Brush some vegetable oil over the pan or better use a non-sticky one made of silicone so they can be removed easily and they don't break apart.
- Fill a small bowl with some water.
- Dip your hands into the water and pick up about 2 tablespoons of the mixture.
- Gently squeeze it in your hands and mold into a small ball.
- Place the balls of mixture onto each baking sheet because they will spread a great deal while baking.
- Use a fork to flatten each ball as much as possible.
- Try to make them as thick as possible without leaving any gaps within the mixture.
- Bake for 15-20 minutes, until they take on a lovely golden caramel color.
- Use a knife or spatula to lift the Florentines so you can check if the bottom part is done. If not, bake for another 2-3 minutes.
- Remove from oven and let them cool on the baking sheets. When cool, use a spatula to gently remove them from baking pans.
- Store in a sealed jar to keep fresh.
- If you don’t store them in a jar they may turn rubbery or soft.