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Dark Chocolate Florentines

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READ REVIEWS ()

Burris, Ken

1 hr 5 mins total
35 mins prep

108 calories/serving

Recipe Filed Under
Chocolate, Nut, American, Baking, Low Carb, Vegetarian, Diabetic, Kid-Friendly, Healthy, Dessert, Snack, Cookie, Fall, Winter, Christmas, Thanksgiving, New Year, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

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

Directions

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.

Tip: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

To Make Ahead: Store in an airtight container at room temperature for up to 2 days.