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Smt. Sangeetha Gopalan

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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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!