Recipe courtesy of Provence Breads and Cafe
Florentine Cookies
Getting reviews...
- Level: Easy
- Total: 31 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 25 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 386
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 6 mg
- Level: Easy
- Total: 31 min
- Prep: 5 min
- Inactive: 1 min
- Cook: 25 min
- Yield: 12 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 386
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 4 g
- Sugar
- 29 g
- Protein
- 5 g
- Cholesterol
- 31 mg
- Sodium
- 6 mg
Ingredients
Directions
- Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and let cool. Place 12 (2 1/2-inch) ring molds on a sheet pan lined with parchment or aluminum foil. Spray each ring liberally with non-stick spray. Spoon cooled batter into each ring mold (approximately 2 tablespoons). Bake for approximately 12 to 15 minutes or golden brown around the edges. Melt chocolate chips while allowing cookies to cool, and finish by dipping cookies in melted chocolate.
