- Carb Grams Per Serving: 7
Nonstick cooking spray
sugar or sugar substitute blend* equivalent to 3/4 cup sugar
almond extract or vanilla
almond slices (2 tablespoons)
bittersweet chocolate, melted (optional)
Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or coat with nonstick cooking spray; set aside. In a food processor, combine whole almonds and sugar; cover and process until finely ground. Add egg whites and almond extract. Cover and process until well mixed.
Using a well-rounded measuring teaspoonful of the almond mixture for each cookie, shape into a crescent shape or ball. Place 1 inch apart on prepared cookie sheets. Place an almond slice atop each cookie.
Bake for 10 to 12 minutes or just until cookies are starting to brown on the tops. Transfer to wire racks; let cool. If desired, transfer the warm melted chocolate to a resealable plastic bag. Seal bag; cut a small hole in one corner. Drizzle tops of cookies with melted chocolate. Makes 32 cookies.
- *Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar.
- *Sugar Substitutes: PER COOKIE WITH SUBSTITUTE: same as above, except 70 cal., 4 g carbo. Carb choices: 0.
- Nutrition facts are based on one cookie.
Nutrition Facts Per Serving:
PER SERVING: 80 cal., 5 g total fat 4 mg sodium, 7 g carb. (1 g fiber), 2 g pro.
Other Carb (d.e): 0.5; Fat (d.e): 1;