Choco-licious: These are also lovely with their bases dipped in melted chocolate for a more traditional Florentine.
• Olive oil or olive oil spray
• 50g butter, melted
• 50g icing sugar, sifted
• 125g flaked almonds
• Zest of 1 orange
Preheat oven to 150°C.
Line a baking tray with baking paper and brush (or spray) lightly with oil. Have a small bowl of iced water next to you.
Put the melted butter, icing sugar, flaked almonds and orange zest in a bowl and gently mix to combine.
Dip your hands in the bowl of iced water and pick up portions of the mixture to make little mounds on the tray – space them well apart.
Dip a fork in the water and flatten each biscuit quite thinly. Try to make as thin as possible but without too many gaps between the almond flakes. They should be approximately 8cm round.
Place the baking tray in the oven and bake for 12 minutes, or until the biscuits are golden brown. Check under one biscuit to ensure they are cooked through.
Allow biscuits to cool on baking tray before serving.