Dark Chocolate Florentines (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Dark Chocolate Florentines

http://www.eatingwell.com/recipes/dark_chocolate_florentines.html

From EatingWell:  November/December 2008

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.

About 3 dozen sandwich cookies | Active Time: 35 minutes | Total Time: 1 hour 5 minutes

Ingredients

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.

Nutrition

Per cookie : 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

Tips & Notes