1/2 cup butter or margarine, softened
2 and 1/2 cups white sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
1 1/2 cups sliced almonds
3 cups rolled oats
1/2 cup dried currants, drained
4 cups rolled, pre-baked chocolate chips
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
To Make the Meringue: In a medium bowl, cream together the butter, sugar, flour, baking powder, baking soda and almond extract until light and fluffy. Beat in the vanilla; mix in the flour mixture alternately with the brown sugar, one tablespoon at a time, until you reach a smooth dough.
Arrange the cookies on the prepared cookie sheets. Roll the meringue into a 10 inch circle, starting at the bottom and working your way up until about 1/4 inch thick (or about 6 inches wide). Place about 1 inch from the edge of the circle onto the protected side of the prepared cookie sheet. Do not frost the edge of the prepared cookie sheet.
Bake for 1 hour in the preheated oven, or until toasted. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To Make the Meringue Frosting: In a medium mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the 2 cups rolled oats, currants, chocolate chips. Remove from sheets to a wire rack.
I thought these were too sweet. But when I made them again they were great. Only thing I changed was to use light sour cream and maybe add a dash of mustard.
I relied on my husband for this. I knew he might be a little picky, but he was absolutely amazing! He couldn't have been more helpful or less busy! Seriously, if you're not fond of wheat, this is a great start! Once you try it, you'll want to try not to burn your hands.