LisaUK
Wed, May-28-03, 14:21
My very first attempt at a low carb zero sugar/flour cookie recipe!
I hope I did okay. :rolleyes:
Almond Cookies
1 cup butter
1 cup Splenda
1 egg
1 teaspoon almond extract
3 cups finely ground almonds
1 teaspoon baking soda
1/2 teaspoon salt
blanched whole almonds
Preheat oven to 375 F
Cream butter and Splenda until light and fluffy;
Add egg and almond extract, mix well.
To the creamed mixture, add the dry ingredients, mix really well.
Splodge by the teaspoon onto a baking tray, it doesn't hold together enough to roll, really.
Flatten slightly by pressing center of cookie with thumb.
Press in an almond in each.
Bake for 10 - 15 minutes until browned.
I would lower the oven temp and cook for longer. They are quite 'cakey' when they're done but ohhhhh the flavour!
You would sub 1 cup of the ground almonds for 1 cup desiccated coconut I think.
You could grind your own nut flour too. Hazelnuts would be fab with this. Dry roast raw hazelnuts, grind and use!
I hope I did okay. :rolleyes:
Almond Cookies
1 cup butter
1 cup Splenda
1 egg
1 teaspoon almond extract
3 cups finely ground almonds
1 teaspoon baking soda
1/2 teaspoon salt
blanched whole almonds
Preheat oven to 375 F
Cream butter and Splenda until light and fluffy;
Add egg and almond extract, mix well.
To the creamed mixture, add the dry ingredients, mix really well.
Splodge by the teaspoon onto a baking tray, it doesn't hold together enough to roll, really.
Flatten slightly by pressing center of cookie with thumb.
Press in an almond in each.
Bake for 10 - 15 minutes until browned.
I would lower the oven temp and cook for longer. They are quite 'cakey' when they're done but ohhhhh the flavour!
You would sub 1 cup of the ground almonds for 1 cup desiccated coconut I think.
You could grind your own nut flour too. Hazelnuts would be fab with this. Dry roast raw hazelnuts, grind and use!