2015年饼 ~ 杂果脆饼片(Mixed Nut Florentines)

把原本单一口味的杏仁脆饼片，

加上几种坚果，不仅视觉上添了几分俏丽，

同时味觉也多了几分美味和层次。

Adding a few different other nuts to the Almond Florentines instantly makes it all the more tastier by adding taste and texture to it.

杂果脆饼片
（约做60片）
食谱参考 ： Joceline Lor

材料： 

南瓜籽150克

葵花籽 100克

杏仁片 150克

蔓越莓干30克 （切碎）

Florentina 焦糖预拌粉 150克

做法 :

1）烤盘上铺上不沾烤布或者烤纸。

2）所有材料（除了蔓越莓干）一起混合均匀。

3）用汤匙舀起铺在铺了纸的烤盘上，弄成圆形状。表层加上少许的蔓越干。铺平即可。

4）送入预热后的烤箱里，以170度烘烤约 8 - 10分钟即可。

5）取出烤箱后，5分钟后可以用平薄的刀片把脆饼刮起。待冷后，藏入罐子。 

Mixed Nut Florentines
(yields about 60 Florentines)
Recipe adapted from ： Joceline Lor

Ingredients:

150g pumpkin seeds

100g sunflower seeds

150g almond flakes

30g cranberry, chopped

150g Florentines premix

Method :

1. Line a baking tray with non-grease paper.

2. Mix all ingredients except the cranberries evenly.

3. Use a spoon to scoop dollops of batter and arrange the dollops onto the lined baking tray. Shape the dollops into round shapes and scatter chopped cranberries on it.

4. Bake in a preheated oven at 170 deg C for 8 - 10 minutes.

5. After removing from the oven, allow to cool for at least 5 minutes and remove from the non-grease baking paper. Allow to cool completely before storing in an airtight container.

从长方形换身为圆形，

可有眼前一亮的感觉?

Don't you think that this round shape gives the Florentines a fresh look?

 I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

Link to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.