Mixed Seeds Florentine - 2 Methods
Today's RECIPE is Mixed Seeds Florentine. They are easy to prepare yet because they are so addictive, they disappear so quickly. There are two ways to prepare them; one using florentine powder and the other using egg whites. Both methods are included in this post. The first method is using florentine powder that you can purchase from bakery ingredients shops. The second method is described in the Notes section.
Recipe by Mama Ding
Total Time | 1 hr 45 mins
Prep Time | 25 mins
Cook Time | 20 mins per tray
Yields : 4 trays (24 cm x 34 cm/ 9 x 13 inch)
Ingredients for Method 1 (Using Florentine Powder):
500 g Florentine powder (any brand)
300 g almond flakes
300 g pumpkin seeds
250 g sunflower seeds
100 g chia seeds
50 g black or white sesame seeds
Method
01 Toast all the seeds before using. Bake them on a tray in the oven for 15 mins at 180 C/350 F or dry fry in a wok/pan on the stove until fragrant.
02 Preheat oven to 160 C/320 F.
In a large bowl, mix all the ingredients together. Stir with a spatula and mix well.
You will get a dry seeds mixture.
03 Line a baking tray with non-stick baking paper, leaving an overhang of 3 cm (1.5 inch) on each side.
Divide the seeds mixture into 4 batches.
Spread each batch thinly and evenly on your baking tray, about 3 mm (1/8 inch) thick.
04 Bake for 20 mins until golden brown, rotating the baking tray midway.
When done, remove from oven. Remove the baked florentine from the baking tray by holding on to the overhang.
Cut into desired shapes when slightly cooled. Or break into pieces when it is completely cooled.
05 Store in airtight containers when cooled and hardened.
These will keep for 2 -3 weeks at room temperature.
Notes
METHOD 2:
Mixed Seeds Florentine using Egg whites
Prep time: 35 mins. Cook time: 30 mins per tray
Servings: 4 trays (24 cmx34 cm/9 x 13 inch)
Ingredients:
300 g almond flakes
300 g pumpkin seeds
250 g sunflower seeds
100 g chia seeds
50 g sesame seeds
(Toast all the seeds before using.)
Ingredients for egg white mixture
200 g egg white, from about 8 eggs
180 g castor sugar
80 g melted butter
70 g all purpose flour
1 tbsp cornstarch
METHOD:
Step 01 Preheat oven to 160 C/320 F.
In a bowl, combine egg whites, sugar and butter. Mix well. Sift in the flour and cornstarch. Mix thoroughly with a whisk. Then sieve the mixture into another bowl to remove lumps.
Step 02 Add in all the seeds and mix well. You will get a wet mixture of seeds. Set aside.
Step 03 Line a baking tray with non-stick baking paper, leaving an overhang of 3 cm (1.5 inch) on each side.
Divide seeds mixture into 4 batches. Carefully spread each batch on the lined baking tray. Spread evenly and thinly, about 3 mm (1/8 inch) thick.
Step 04 Bake for 20 mins, rotate the baking tray after 10 mins.
After 20 mins, remove the baking tray from the oven. Leave the baked seeds florentine on the tray and carefully (while still hot) cut them into desired shapes. Flip them over using a pair of thongs then return the tray to the oven and bake for another 15-20 mins, until golden brown.
Step 05 Remove the tray from oven and allow to cool on a wire rack.
Store completely cooled seeds florentine in an airtight container. They will keep for 2-3 weeks at room temperature.
*Note:
Using florentine powder (Method 1) is faster and easier to spread as you'll get a dry mixture. If you are using egg whites (Method 2), you'll get a wet and sticky mixture and it is harder to spread thin. Also, you have to flip them over to bake the other side. The ones in the picture are from Method 1.
Both methods produce almost similar results, with a slight difference in taste. The ones using egg whites taste a little biscuit-like.
You can substitute the seeds with other seeds of your own preference.