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.