Ingredientes para Latin Lace Florentines
- Quick Cooking Oats
- All Purpose Flour
- Granulated Sugar
- Ground Cinnamon
- 1/2 teaspoon chili powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sliced Almonds
- Unsalted Butter
- Half And Half
- Light Corn Syrup
- Pure Vanilla Extract
- Bittersweet Chocolate
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Cómo preparar Latin Lace Florentines
- Preheat oven to 350°F (175°C) with oven rack in the middle.
- Line a baking sheet with a silicone baking mat or generously buttered heavy-duty aluminum foil.
- In a large bowl, whisk together: 2 cups rolled oats, 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon chili powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Stir in 1 cup slivered almonds.
- Add 1 cup (2 sticks) unsalted butter, softened; 1/2 cup half-and-half; 1/4 cup light corn syrup; and 1 teaspoon vanilla extract.
- Stir until thoroughly combined.
- Scoop heaping teaspoons of batter onto the prepared baking sheet, leaving at least 3 inches between each cookie (about 6 cookies per sheet).
- Bake one sheet at a time for 7-9 minutes, or until cookies are flat and lightly browned around the edges.
- Let cookies cool on the baking sheet for several minutes, until firm enough to transfer to a wire rack to cool completely.
- Once all cookies are baked, melt 8 ounces of bittersweet chocolate (at least 60% cocoa solids) in a double boiler or a heat-safe bowl set over a pan of simmering water.
- Once melted, use a small spoon or spatula to drizzle the melted chocolate over the cooled cookies.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
181g
Fat
104g
Carbs
30g
