Nutty Florentine Crisps

Thin, golden and irresistibly crunchy, these nutty crisps are packed with almonds, pumpkin seeds, sunflower seeds and dried fruit, baked until crisp and cut into shards. A wholesome satvic treat that comes together in minutes!

Smt. Sangeetha Gopalan

Nutty Florentine Crisps

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Snack

Ingredients Method Notes

Ingredients

  

• 1 cup Florentine mix (available at Phoon Huat)
• ⅓ cups almond slices
• ⅓ cups pumpkin seeds
• ⅓ cups sunflower seeds
• Generous handful cranberries or raisins

Method

 

1. Preheat oven: Preheat your oven to 140°C (285°F). Line a baking tray with baking paper.
2. Mix the ingredients: In a bowl combine all the ingredients, Florentine mix, almond slices, pumpkin seeds, sunflower seeds and cranberries or raisins. Mix well until evenly distributed.
3. Spread and bake: Spread the mixture evenly and as thinly as possible onto the lined baking tray. Bake at 140°C for 10–15 minutes until golden brown.
4. Cut immediately: Remove from the oven and immediately cut into your desired size using a pizza cutter or knife. Do this straight away while still warm as it hardens quickly into crisps as it cools!

Notes

Customise your nuts: Swap in cashews, walnuts, pistachios, sesame seeds or any combination you like. The Florentine mix does the binding so the rest is entirely up to you.

Storage: Store in an airtight container at room temperature for up to a week, if they last that long!