Dark Chocolate Florentines

Dark Chocolate Florentines

Master of Fine Arts student Allyson Lea Smith consulted with her mother and baked at least six variations to create this healthier version of an oat-chocolate sandwich cookie.

From EatingWell: November/December 2008
Yield: about 3 dozen sandwich cookies
Active Time: 35 minutes
Total Time: 1 hour 5 minutes

Ingredients

  1. 1/3 cup unsalted butter
  2. 1/4 cup canola oil
  3. 2 cups quick-cooking oats
  4. 3/4 cup sugar
  5. 1/3 cup whole-wheat flour
  6. 1/4 cup low-fat milk, or low-fat plain soymilk
  7. 1 teaspoon vanilla extract
  8. 1/4 teaspoon salt
  9. 1/2 cup toasted almonds, or walnuts (see Tip), finely chopped
  10. 1/2 cup semisweet or dark chocolate chips
  11. 1/2 cup apricot preserves

Preparation

  1. Preheat oven to 375°F. Line 2 large baking sheets with foil or nonstick baking mats.
  2. 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 teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips.
  3. Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy.)
  4. 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). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.

Tips & Notes

Nutrition

Nutrition Per Serving: 108 calories; 6 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 19 mg sodium; 14 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other), 1 fat