Florentine Cookie Towers
Stoneware is ideal for baking this formable cookie batter. The thin cookies bake evenly and stay warm longer for easy shaping.
- 1 tablespoon butter, melted
- 1 tablespoon light corn syrup
- 1 tablespoon all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons finely chopped almonds
- 1/2 cup fresh berries such as raspberries, blackberries, strawberries or blueberries
- Toasted sliced almonds and powdered sugar (optional)
- 1/2 cup vanilla ice cream
Preheat oven to 350°F. Line Rectangle Stone with Parchment Paper. Whisk together butter, corn syrup, flour and granulated sugar. Divide mixture evenly into two circles on Parchment Paper. Spread evenly into two 5-inch circles at least 2 inches apart; sprinkle with almonds.
Bake 13-15 minutes or until deep golden brown. Remove from oven; immediately cut each circle in half using Pizza Cutter. Slide Parchment Paper onto Stackable Cooling Rack; lay each cookie half over sides of four clean, empty soda cans to form one side of each tower. Cool completely.
For each serving, place one scoop of ice cream onto serving plate. Stand up two cookie halves, surrounding ice cream, to form a tower. Top with raspberries; sprinkle with toasted almonds and powdered sugar, if desired.
- 2 servings of 1 cookie tower
Nutrients per serving:
Calories 250, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 30 g, Protein 4 g, Sodium 80 mg, Fiber 3 g
U.S. Diabetic exchanges per serving:
1 starch, 1 fruit, 2 1/2 fat (2 carb)
This simple batter spreads thinly while baking and turns lacy from the caramelized sugar. Once removed from the baking stone, the cookies will cool and become crisp. If the cookies are made in advance, make sure to store them in an airtight container. The cookies can also be left whole and formed over the bottom of a Prep Bowl for a different look.
Other nuts, such as pecans, walnuts or hazelnuts, can be substituted for the almonds, if desired.