Zutaten für Amaretto Florentine Cookies
- 3/4 cup unsalted butter
- 1 cup quick-cooking oats
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup slivered almonds
- 1/4 cup light corn syrup
- 3 tablespoons Amaretto liqueur
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
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Zubereitung von Amaretto Florentine Cookies
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a medium saucepan, melt 1/2 cup (1 stick) of unsalted butter over medium-low heat.
- Remove from heat.
- Stir in 1 cup quick-cooking oats, 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 1/2 cup slivered almonds, 1/4 cup light corn syrup, 2 tablespoons Amaretto liqueur, and 1/4 teaspoon salt. Mix well to combine.
- Drop rounded teaspoonfuls of the mixture onto the prepared cookie sheets, leaving 3 inches between each cookie.
- Use the back of a spoon to gently spread each cookie to make it thin and even.
- Bake for 8-11 minutes, or until golden brown around the edges.
- Let the cookies cool completely on the baking sheets.
- Carefully peel the cookies off the parchment paper.
- **Prepare the Filling:** In a medium, heavy-gauge saucepan, melt 1/4 cup (1/2 stick) unsalted butter over low heat.
- Stir in 1 tablespoon Amaretto liqueur.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Let the filling cool to room temperature.
- Spread the filling onto the flat side of half of the cookies.
- Top with the remaining cookies to create sandwiches.
- Makes approximately 2 1/2 dozen cookies.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
48g
Fat
24g
Carbs
6g
