Mixed nuts Florentine Cookies

Mixed Nuts Florentine Cookies

I had the luxury of eating this wonderful nuts cookies last year during the Eid celebration and thanks to my niece for sharing this recipe which has now been in my keep as one of my favourite cookies 🙂

The recipe itself is easy to do but the only thing I would grouch is the price of the florentine flour. It is not cheap …. for a 500g packet, it cost about $11. No wonder seller are selling it by grams.

The premix florentine flour

Anyway, since CNY is coming up soon, I had decided to bake this cookies for my department colleagues. I think I will also do this for the coming Eid celebration in June. Its cheaper to do on my own than buying from outside since it cost more to buy.

Here’s the recipe for the Florentine Cookies.

Mixed Nuts Florentine Cookies

Ingredients:
200 g Florentine flour
100 g sliced almonds
100 g pumpkin seeds
100 g sunflower seeds
a pinch of fine salt

20-30 pcs of alumium mould
Note: I prefer to use ths method cos its easier to peel off the cookies and it looks nice in round shape, but you could do it other ways, just google the internet and you can see other methods.

Mix all ingredients together

Method:
– Bake the nuts separately in the oven for about 4 mins at 150 degree C.
– Pour the florentine flour into a big bowl and add the pinch of salt. Mix thorougly.
– After the nuts are cool, add them to the flour and mix well.
– Up the oven temperature to 160 degree C.
– Scoop a spoonful of the mixture into the aluminium mould, spread them firmly and place the moulds into the baking tray.
– Bake for about 8-10 mins (depending on your oven), until it looks golden brown (not too brown alright)
– Take off from the oven and let it cool for about 2-3 mins before pushing it out from the moulds.

Using the alumium round moulds … I find it easy to use this method

Note:
1. You have to be vigilant while making these cookies as they cook very fast.
2. To peel from the mould, just turn the mould upside down onto your palm and using your other hand, press the back based of the mould.

Cool the cookes and keep them in an airtight container.

Crunchy and yummy … 🙂