Almond and Orange Florentines

Adapted from Ottolenghi The Cookbook

makes about 20

2 free-range egg whites

3/4 cup plus 1 Tablespoon confectioner's sugar

2 3/4 cup sliced raw almonds

grated zest of 1 orange

Method:

1. Preheat Oven at 300 degrees F. 

2. Use a heavy baking sheet and a silpat (lightly brush vegetable oil on parchment paper if you don't have a silpat). 

3. Put egg whites, confectioner's sugar, sliced almonds, and orange zest in a large mixing bowl.  Gently mix together.  Dip your hand in a bowl of cold water and pick up portions of the mix to make little mounds on lined pain, well spaced apart.

4. Using a fork, gently flatten each mound very thinly.  As thin as possible without creating too many gaps between almond slices.

5. Bake in oven for 12 to 15 minutes or until cookies are golden brown.  Allow cookies to cool before transferring it to a plate or sealed jar.  An Icing spatula works well.

Chipotle and Rosemary Roasted Nuts

adapted from 2010, Barefoot Contessa How Easy is That

Chipotle powder from Spice Merchants, A2 Michigan.

Delicious!

Ingredients:

• Vegetable Oil (Canola)
• 3 cups whole roasted unsalted Almonds*
• 2 cups whole walnut halves
• 2 cups whole pecan halves
• 1/2 cup roasted unsalted peanuts
• 1/3 cup pure maple syrup (365 brand Whole Foods - Light Amber)
• 1/4 cup light brown sugar, lightly packed
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons ground chipotle powder
• 4 tablespoons minced fresh rosemary leaves, divided
• 1-2 teaspoons sea salt

*the original recipe called for cashews, but we decided to use almonds since my wife isn't too fond of cashews :)  I'm certain any variety you decide to use will be as delicious!

Method:

1. Preheat the oven to 350 degrees F.
2. Brush a sheet pan (Pyrex Pan works better) generously with vegetable oil.  Combine the almonds, walnuts, pecans, peanuts, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan.
3. Toss to coat the nuts evenly.  Add 2 tablespoons of the rosemary and 1 teaspoon sea salt and toss again.
4. Spread the nuts in one layer.  Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.  Remove from the oven and sprinkle with 1 teaspoon sea salt and the remaining 2 tablespoons of rosemary.
5. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning.  Serve warm or cool completely and store in airtight containers at room temperature.  Enjoy!