KITCHEN TO KITCHEN
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KITCHEN TO KITCHEN
2008 Holiday Cookie Contest Recipe: Dark Chocolate Florentines
A.S., Bloomington, IN
This is a healthier version of a family favorite. As long as I can remember my family has been adding these to our famous holiday cookie trays and gift bags. Nothing beats the delicate buttery crunch that gives way to the rich chocolate filling. I have updated with the addition of toasted finely ground almonds and apricot jam which I think adds a nice subtle touch. Enjoy!
ACTIVE TIME: 35 minutes
TOTAL TIME: 1 hour 5 minutes
TO MAKE AHEAD: Store in an airtight container at room temperature for up to 2 days.
Makes about 3 dozen sandwich cookies.
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 soy milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup toasted almonds or walnuts, finely chopped
4 ounces semi-sweet or dark chocolate chips
1/2 cup apricot preserves
1. Preheat oven to 375°F. Line a large baking sheet with foil or a nonstick baking mat.
2. Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk, vanilla, salt and almonds (or walnut) and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheet. Spread each cookie into a thin, 2-inch circle using a rubber spatula or your fingers.
3. Bake the cookies until set, 5 to 7 minutes. Let cool completely before removing the cookies from the foil or the mat.
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).
5. Spread the melted chocolate on the flat side of half (about 36) of the cookies. Spread a little jam on the flat side of the other half (about 36) of the cookies. Press the apricot and chocolate halves together making them into sandwich cookies.
NUTRITIONAL INFORMATION: Per cookie: 108 calories; 6 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 14 g carbohydrate; 2 g protein; 1 g fiber; 19 mg sodium; 13 mg potassium.
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| USER COMMENTS — Add Your Comment |
These are the absolute BEST cookies I have ever had!!!!!
P Skross, Georgetown, TX |
So nice that people are starting to make such good recipes with healthful ingredients in mind.
jacqueline, Grass Valley, CC |
I am not waiting for the holiday for these, they sound wonderful. Will do both Apricot and Raspberry batches.
Jeanne, Wallingford, CT |
This one sounds great!
Susan, York, PA |
Sounds heavenly!
Pam Morse, Overland Park, KS |
I am making these right now!
Dawn Biering, La Crosse, WI |
Sounds wonderful, can't wait to try them.
Sharon Crunk, Nebraska City, NE |
These cookies have three of my favorite foods; oats, nuts and chocolate. Can't wait to make them.
Chuck, Buffalo, NY |
I made these and used raspberry preserves instead of apricot. They are delicious and I will definitely make them again!!
Chea Hand, Greensboro, NC |
I will try this with splenda and sugar-free apricot preserve. This may be just perfect for people on South Beach diet.
Maria, Boca Raton, FL |
I can't wait to try these out this weekend (when it should be a little cooler). They remind me of an Apricot Crescent cookie I make for the holidays, that uses regular all-purpose flour and coconut. I'll make these with Skim milk, though, which I use in all of my recipes with very good results. I will post how they turn out!
Cyndy Cook (yes, that IS my last name), Glens Falls, NY |
This is "scrumptious" and should be in every bakers recipe file!!
beverly zimmerman, Branford, CT |
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