Florentine Cookies | Egg and Eggless Recipe

Florentine Cookies – It has been non stop festive season. And this week is Chinese New Year Celebration. I made lots of cookies to give away. This cookie is so delicious, with nougat on top with butter cookie crust on the bottom. Hope you’re inspired to make this. Not difficult at all, preparation and baking time will take maybe 1.5 hour. Enjoy!

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Ingredients:
Cookie Crust
Eggless Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
200g (1 ¾ cup) cake flour

Egg Version
130g (1cup + 1 tbsp) unsalted butter
60g (1/4 cup + 1 tbsp) fine sugar
1 egg white (sorry I made an error in the video, not egg yolk)
220g (2 cup) cake flour


Almond Caramel
100g (1 ¼ cup) almond flakes
20g (3 tbsp) pumpkin seeds
20g (3 tbsp) sunflower seeds
43g (3tbsp) butter
50g (3 ½ tbsp) heavy cream
20g (1 tbsp) honey
20g (1 tbsp) corn syrup


Instructions:
1. Preheat oven at 170°C/340°F.
2. Add all the nuts on a shallow pan. Spread evenly.
3. Bake in preheated oven at 170°C/340°F for about 10 min or until they are slightly brown.
4. Set aside for cooking.

Cookies Base
Eggless version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
4. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
5. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
6. Set aside for cooling.

Egg version
1. Continue with the preheated oven.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add in the egg white. Mix until well combined.
4. Sift the dry ingredients. Use a spatula to fold in until it forms a dough.
5. Transfer the dough onto a shallow pan. Roll out the dough about 2-3 mm thick.
6. Bake in preheated oven at 170°C/340°F for about 18-20min or until the base is a little brown.
7. Set aside for cooling.


Almond Caramel
1. In a pot, add butter, sugar, honey, corn syrup and heavy cream.
2. Cook over a medium heat until butter melted and bring it to a boil.
3. Then lower the heat and continue cooking until the sauce is thickened and the volume will decrease.
4. Then add in the roasted flakes and seeds. Continue cooking until the mixture is thick and gluey.
5. Remove from the heat.

6. Immediately transfer over the crust.
7. Use a spatula to spread the mixture as evenly as possible.
8. Bake in preheated oven at 170°C/340°F for about 15 min or until the brown you desire.
9. Cut the cookie while it’s still a little warm. Once it’s completely cooled, the cutting will be slightly more difficult.
10. I used a bread knife to cut as it will give a straight and neat slice.
11. Store them in an air tight container or box them to giveaway.


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