Chocolate Orange Almond Crisps | Easy, Flourless & Sugar-Free
Thin, golden Chocolate Orange Almond Crisps with toasted sliced almonds, crunchy cacao nibs, fragrant citrus zest, and a sugar-free dark chocolate drizzle. These easy flourless almond Florentines bake in one sheet, with no individual shaping.
Ingredients
For the Almond Crisps
- 140 g sliced almonds approximately 1⅔ cups
- 42 g unsweetened cacao nibs ¼ cup
- 1 medium orange finely grated zest only
- ¼ teaspoon finely grated lemon zest
- 40 g egg white
- 5 tablespoons granulated sweetener I use monk fruit
- 1 teaspoon vanilla extract homemade vanilla, see Notes
- ½ teaspoon almond extract
- ½ teaspoon orange bitters
- 40 g unsalted butter melted and slightly cooled
- 1 pinch salt
For the Chocolate Drizzle
- 20 g sugar-free dark chocolate melted
Instructions
- Prepare the Oven and Tray
Preheat the oven to 160°C (320°F) conventional, without fan.
Line a baking tray with parchment paper.
I use a tray measuring approximately 39 × 26 cm inside the top rim, with a 37 × 24 cm baking base. - Lightly Whisk the Egg White
In a mixing bowl, briefly whisk the egg white to loosen it.
Do not whip it into peaks. - Add the Sweetener and Flavorings
Add the sweetener, orange zest, lemon zest, vanilla extract, almond extract, orange bitters, and salt.
Mix until well combined. - Fold in the Almonds and Cacao Nibs
Add the sliced almonds and cacao nibs.
Gently fold until evenly coated, then add the melted butter and mix thoroughly without breaking up the almond slices. - Spread into a Thin Sheet
Transfer the mixture to the prepared tray.
Spread into a very thin, even layer, bringing the almond slices together without leaving large gaps or thick patches. - Bake Until Golden
Bake for 10 minutes, rotate the tray, then bake for another 8–10 minutes, or until evenly golden and toasted.
Watch closely toward the end.
The crisps will firm further as they cool. - Cut While Warm
Remove from the oven and let rest for approximately 5 minutes.
Carefully cut into 16 large or 20 medium pieces while the sheet is still warm and slightly flexible. - Cool Completely
Leave on the tray until completely cool and crisp.
Handle gently to avoid breaking the pieces. - Drizzle with Chocolate
Drizzle the melted sugar-free dark chocolate over the cooled crisps in thin lines. - Set and Enjoy
Refrigerate for approximately 10 minutes, or until the chocolate is firm.
Enjoy or transfer to an airtight container.
Notes
- Homemade Vanilla, I use my homemade vanilla extract for a warm, fragrant vanilla flavor that complements the toasted almonds and citrus.
- Sweetener, I use granulated monk fruit sweetener. You can try another granulated baking sweetener, following its sweetness conversion. Concentrated stevia is not a tablespoon-for-tablespoon substitute. Different sweeteners may change browning and the final crunch.
- Lemon Zest, Just ¼ teaspoon adds a subtle citrus hint while keeping orange as the main flavor. Grate only the colored peel, avoiding the white pith.
- Spreading & Cutting, Spread very thinly and evenly. Cut after the five-minute rest, while the sheet is still warm and slightly flexible, before it becomes crisp and brittle.
- Serving Size, I cut mine into 16 large pieces. You can also cut 20 medium pieces. The nutrition estimate below is for 1 of 20 pieces.
- Storage, Once completely cooled and the chocolate has set, store in an airtight jar or container, with parchment between layers. Refrigerate in warm weather to keep the chocolate firm. Keep sealed to protect the crisp texture from moisture.
Nutrition Notes
✔️ Vitamin E & Magnesium: Almonds contribute vitamin E, while almonds and cacao nibs provide magnesium. ✔️ Protein & Fiber: Each crisp provides an estimated 2.1 g protein and 1.7 g fiber, with protein from almonds, cacao nibs, and egg white. ✔️ Cacao Polyphenols: Unsweetened cacao nibs contain naturally occurring cocoa polyphenols, including flavanols.
Nutrition Disclaimer: These values are approximate, and actual values may vary based on the specific brands or types of ingredients used.
