I must admit, I only know the florentine cookies from the supermarket, probably Swiss brand "Wernli". And even these, I had them very rarely and the last time I ate florentine cookies, I can't remember it. Some years ago.
I think this was really an easy challenge. There were some confusions about some ingredients and how to substitute them (this is just what I expected, this just happens when a Swiss uses preferably non-european recipes), as we don't have dark corn syrup (nor bright) here. People suggested to do some syrup with sugar, but I chose maple syrup. People wrote this wasn't a good substitute as it would be too sweet, but I reduced the sugar, or better: I didn't really use some.
Also, I have no idea what quick oats are and google couldn't really help me out, but I used "fine" oats.
I made half of the recipe, unsandwiched, but I only got about 15 cookies, not 2 1/2 dozen!
Also, it was the first time I made something out of oats, and it's even the first time I bought them. I often read about oats in cookies, but I really didn't know how good that was and how crispy the cookies get!
I added almonds and used dark chocolate, but for more, scroll down!
And, they are quite healthy!
Instead of butter I took margarine, as (almost) always. I don't know why people are intending that doesn't work.
For the chocolate, I took dark oone (72 %). I started to love dark chocolate in the last few years, and, again, I think it's a lot healthier and I just don't like it too sweet.
So I had some cookies that were really not too sweet, which I like. I always try to "healthen up" recipes a bit, and I think my cookies are comparatively quite healthy.
My recipe (for the original recipe, the directions and of course the recipe for the panna cotta! Here.)
As stated, I made half of the original recipe and it yielded 15 cookies. Here I doubled the recipe back:
|Florentine Cookies, adapted (yields 30 cookies)|
|1/2 cup||115 g||margarine|
|1 1/3 cup||100 g||fine wholemeal oats|
|80 g||sliced almonds|
|1/3 cup||40 g||whole wheat flour|
|1/4 cup||60 ml||maple syrup|
|1/4 cup||60 ml||milk|
|pinch of salt|
|80 g||72% dark chocolate|
For the instructions, look at the original recipe linked above.
My cookies had a diameter of 6 cm / 2.5 inches.
I baked them a longer, for about 10-12 minutes.
Then I tempered the chocolate:
- Melt half of the chocolate over a bowl of hot water
- Put the bowl away from heat and add the leftover chocolate, in small pieces, and let both melt together.
- Place each cookie with one side in the bowl of molten chocolate until it is completely covered with chocolate (one one side), then take them out.
- Let them cool, upside down, on a piece of parchment paper
Please try the version with almonds, I think it makes it a lot more special and yummy!