Almonds, Hazelnuts and Amaretto.
Who needs Zeppoles? I mean they are alright but they can't compete with this cookie tart in my book. And I think St. Joe would agree.
This is a really easy, yet elegant tart. But lets face it, it's really just a giant cookie. I guess that's why I love it. Underneath all the pretentiousness, it's an oatmeal chocolate chip cookie.
It goes to show you that anything can be made elegant with a little imagination. Almond butter is one of the main ingredients and with the addition of Amaretto and Nutella, how can you go wrong?
I made this to bring to work for my fellow Italo-American friends. Do you think they will mind the missing piece? Well, I had to test taste it to make sure it was edible. (The missing piece somehow got even larger after the photo, hmmm, I wonder how that happened?)
Almond Oatmeal Nutella Cookie Tart
by Mixed Salad Annie
1/3 Cup Almond Butter
1/3 Cup soy milk
2 Tbls Canola Oil
1 Tbls. Amaretto
2 tsp almond extract
3/4 cup Sugar
1/2 cup whole wheat flour
1/2 cup AP flour
1/2 tsp salt
1/2 tsp baking soda
1 Cup Oatmeal
1/3 cup semi-sweet chocolate chips
Nutella Hazelnut Spread
Mix together first 6 ingredients. Add remaining ingredients (excluding Nutella) and mix. Spray a non-stick tart pan with removable bottom with cooking spray. Add mixture and spread out evenly. Bake at 350 degrees F. for 18-20 minutes or until light golden brown. Let cool and spread with Nutella.