Chinese New Year Cookie: Almond Florentine
Serves: 30-40 pcs
  • 100g Almond florentine (German Almond Crisp) powder
  • 140g Almond flakes
  • 30g Sunflower Seeds
  • 1 tbsp black sesame seed
  • 1 tbsp white sesame seed
  • 1 tsp salt
  1. Preheat oven to 180 C. Line a 13" square baking tray with parchment paper.
  2. Toss almond florentine powder with salt.
  3. Sprinkle ⅓ of powder on the baking tray.
  4. Sprinkle almond flakes, sunflower seeds, black and white sesame seeds over the top, making sure to cover the entire baking tray. Try not to overlap too much.
  5. Sprinkle the remaining ⅔ powder on top and make sure you get to the corners.
  6. Use a spatula or metal smoother to flatten it. Then push florentine mix and almond slices slightly away from the edge of the pan with a spatula.
  7. Bake at 180 C for 8 minutes (might differ based on individual oven) or until golden brown.
  8. Remove from oven. Use a metal smoother (or fondant smoother wrapped with parchment paper) and press flat the baked florentine. Use a pizza cutter to slice the cookie, or use a knife to slice while it is still hot.
  9. Store in an airtight container for up to 1 month.
Recipe by Swee San's Kitchen at

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