Almond Florentines
One of life’s simple pleasures. Wonderfully crisp delights that are low glycemic and have a hint of almond flavoring in the background so that the almonds and dark chocolate are the stars of the show. If you love sweets these will definitely not disappoint.
Servings Prep Time
16Cookies 10Minutes
Cook Time Passive Time
30 + 20Minutes for the chocolate step. 60Minutes total
Servings Prep Time
16Cookies 10Minutes
Cook Time Passive Time
30 + 20Minutes for the chocolate step. 60Minutes total
Ingredients
Instructions
  1. Preheat your oven to 300℉. Lightly Spray a 12 cup muffin tin with a non-stick cooking spray. Line a cookie sheet with parchment paper.
  2. Lightly beat your egg white, almond extract and stevia sweetener with a wire whip or fork. The batter will be a very loose consistency. Add the sliced almonds and coat them well using a spoon.
  3. Using your spoon, scoop about a tablespoon of the almond mixture in to the prepared muffin tins until it’s all distributed evenly. Then with your finger press down on the almond mixture until its evened out and level in each cup.
  4. Bake for 15 minutes, then rotate them and bake them for 15 more minutes. At this point they’ll be a nice golden brown. Remove them from the oven and let them cool for about 5 minutes. They will still be very soft.
  5. With a table knife gently work them out of each cup and put them on a baking rack to finish cooling.
  6. while they’re calling, get a small pan of water simmering on the stove. Chop the 1/2 bar of chocolate into little pieces and place in a small heat proof bowl that sits just above the simmering water. Add your espresso powder. Let it sit for a few minutes before you begin to stir and incorporate the espresso powder into the melting chocolate.
  7. Working with one cookie at a time, put about 1/2 a teaspoon of the melted chocolate onto the back of each cookie. Then place the cookie on to the parchment lined baking sheet. press each cookie gently to distribute the chocolate evenly on to back of the cookie. You should be able to make out a faint outline of chocolate underneath each cookie. When you’re done, using your spoon, scoop up the rest of the melted chocolate and quickly move your spoon back and forth over the cookies so that the chocolate makes nice horizontal stripes on the cookies. Do this till you’ve used up all the chocolate. Then pop in the fridge for 5 minutes to set the chocolate.
  8. Now, make yourself a cup of coffee or tea. Then, sit down and relax to savor and enjoy my way of getting the most out of low carb living the guilt-free way. From my kitchen to yours, happy low carbing.
Recipe Notes

Nutrition Information – Calculated using My Fitness Pal

Per Cookie:

Calories 75, Fat 7 g, Sodium 5 mg, Potassium 78 mg, Total Carbohydrate 4 g, Fiber 2 g,  Sugars 0 g, Protein 3 g, Net Carbs 2 g

 

 

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