Dark Chocolate Florentines

By maredan

Ingredients

• 1/3 * 1/3 cup(s) unsalted butter
• 1/4 * 1/4 cup(s) canola oil
• 2 * 2 cup(s) quick-cooking oats
• 3/4 * 3/4 cup(s) sugar
• 1/3 * 1/3 cup(s) whole-wheat flour
• 1/4 * 1/4 cup(s) low-fat milk or low-fat plain soymilk
• 1 * 1 teaspoon(s) vanilla extract
• 1/4 * 1/4 teaspoon(s) salt
• 1/2 * 1/2 cup(s) toasted almonds or walnuts (see Tip), finely chopped
• 1/2 * 1/2 cup(s) semisweet or dark chocolate chips
• 1/2 * 1/2 cup(s) apricot preserves

Details

Servings 48

Preparation

Step 1

Directions

1. Preheat oven to 375 degrees. 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 each cookie into a thin, 2-inch circle.
3. Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats.
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). Spread the chocolate on the flat side of half (about 36) of the cookies. Spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.