Florentine Cookies With Added Pistachios & Raisins
By: Yat Maria
Published: Monday, January 4, 2010 - 6:01am

Ingredients




1 large egg white, at room temperature
 cup (50g) powdered sugar
1 3/4 cups (130g) lightly toasted almond nibs
a pinch of fine salt
grated zest of half an orange
I added 50g black raisins
50 grams pistachios nuts - lightly toasted
Bittersweet chocolate (double boiled) for coating bottom of cookies

Preparation

1 Preheat the oven to 300F (150C). 2 Line a baking sheet with parchment paper and brush very lightly with oil. 3 In a bowl, mix together all the ingredients. 4 Drop a heaping tablespoon mounds of the batter evenly spaced on the prepared baking sheet. 5 Dip fork in cold water to flatten the cookies. Avoid having too many gap between the almonds. 6 Bake for 10 to 15 minutes, until the cookies are golden brown.depending on the size of your cookies are. Bottom & top of cookies have to be brown if not, they won't be agreeably crispy. 7 Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. 8 After cookies have cooled, brush flatten side with melted bittersweet chocolate