FLORENTINE BAR COOKIES

SERVES 32 (2-INCH) BARS

FOR THE CRUST

1/2 cup plus 2 tbsp. vegan margarine

1/2 cup sugar

1/4 tsp. salt

1 1/2 cups all-purpose flour

1/2 tsp. pure vanilla extract

FOR THE ALMOND TOPPING

1/2 cup vegan margarine

1/2 cup sugar

1/2 cup soy, almond, or rice milk

3 tbsp. agave

2 cups sliced almonds

1/4 cup all-purpose flour

FOR THE CHOCOLATE DIP

1 heaping cup semisweet chocolate chips (dairy-free)

NUTRITIONAL VALUES

Calories: 172kcal
Fat: 10.8g (2.4g S.Fat)
Carbs: 17.2g
Protein: 2.7g
Sugar: 9.8g
Sodium: 92mg

METHOD

Preheat the oven to 180°C/350°F. Grease a 9 x 13-inch baking pan well.
FOR THE CRUST
In a food processor, combine all of the ingredients and pulse about 20 times until it resembles fine meal. Spread the mixture into the prepared pan and firmly press it down. Bake for 10 minutes, or until partially baked. It should be slightly golden in colour and dry to the touch.

FOR THE ALMOND TOPPING
Combine margarine, sugar, non-dairy milk, and agave in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes. Keep an eye on the pan and adjust the temperature as needed to prevent it from boiling over. Remove pan from heat after 10 minutes, add almonds and flour, and stir quickly until combined.

Spread the filling evenly over the partially baked crust, then return to the oven for 18 to 20 minutes, or until the almonds are golden. As it cools, the topping will harden. Allow to completely cool before cutting into small squares.

FOR THE CHOCOLATE DIP
Melt the chocolate chips over a double boiler or in the microwave. Melted chocolate should be dipped or drizzled over each bar.

Refrigerate the bars until the chocolate coating has set.