Tuesday, March 18, 2008

Almond Oatmeal Nutella Cookie Tart

In Honor of St. Joseph's Day...
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.


Emily said...

I like it! Love Nutella, love Amaretto, love oatmeal. I bet the crust was to die for. I've never used almond butter before.

Jen said...

it was good stuff

Susan from Food Blogga said...

What? You're in RI, and there's no zeppoles? OK, it's really not that big of a deal, Annie, cause I'd rather have this dessert anyway. Nutella and amaretto--are you kidding me? :)

Anonymous said...

I'm in with anything that takes nutella.