Dark Chocolate Florentines
Source of Recipe
Eating Well Magazine December 2008
Recipe Introduction
Active time: 35 minutes; Total: 1 hour 5 minutes
To Make Ahead: Store in an airtight container at room temperature for up to 2 days.
List of Ingredients
- 1/3 cup unsalted butter
- 1/4 cup canola oil
- 2 cups quick-cooking oats
- 3/4 cup sugar
- 1/3 cup whole-wheat flour
- 1/4 cup low-fat milk or low-fat plain soymilk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup taasted almonds or walnuts, finely chopped
- 4 oz semisweet or dark chocolate chips
- 1/2 cup apricot preserves
Instructions
- Preheat oven to 375F. Line 2 large baking sheets with foil or nonstick baking mats.
- Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level tsps of dough 3 inches apart onto the prepared baking sheets. Spread each cookie into a thin, 2-inch circle.
- Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats.
- When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling water (or microwave in 15-second intervals, stirring in between). Spread the chocolate on the flat side of half (about 36) of the cookies. Spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.
Final Comments
Makes 3 dozen sandwich cookies.
|
|
member logon
