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Crispy Florentine Cookie


  • 40 g Knife Rice Bran oil
  • 60 g icing sugar sifted
  • 3 eggs
  • 1.5 tsp vanilla extract
  • 35 g cake flour sifted
  • 180 g almond flakes
  • 50 g pumpkin seeds
  • 20 g sunflower seeds
  • 7 g black sesame seeds


  • Prepare the batter
  • In a bowl, add in icing sugar, Knife Rice Bran Oil and egg. Whisk till smooth with no sugar lumps
  • Add in flour. Whisk again till smooth with no flour lumps
  • Add in vanilla extract and the nuts and seeds, fold in till well mixed.
  • Assemble for baking
  • Pre-heat oven to 140 degrees
  • Cut out 2 pcs of baking paper that fits the baking sheet.
  • On 1 pcs of baking paper, draw circles of 5cm diameter.
  • Lay another baking paper over.
  • Spoon 1 tsp of batter with nuts, place it on the circle and spread it out thinly. #Tips: Use a tweezer to spread it out as thinly as possible, so that the crispiness will last when it’s kept in the air-tight container.
  • Bake until golden brown for about 15 mins.