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
Total Time: 65
- 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 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup toasted almonds, or walnuts (see Tip), finely chopped
- 1/2 cup semisweet or dark chocolate chips
- 1/2 cup apricot preserves
- Preheat oven to 375°F. 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 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.
- 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.)
- 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
- Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.
- Tip: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
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.
1 Carbohydrate Serving
Exchanges: 1 carbohydrate (other), 1 fat