Chewy, moist and delicious… a wonderful Christmas cookie that happens to be sugar free. For a beautiful touch, I garnish with a thin slice of dried cranberry before baking. I have not tested this recipe with Splenda granular; I have only made it with Nature Sweet crystals. Make sure you use the parchment paper to line your baking sheet (or a Silpat) or you will have to pry the cookies from the surface. Another great cookie tip is to pick up a one inch ‘ice cream scoop’ from the kitchen gadget section of WalMart or your grocery store. It is made for measuring an even portion for perfect batches of cookies and is invaluable.
These will become a family favorite as they are fabulously simple and taste superb.
Makes 36 cookies
Per Cookie, calories 36, Fat 3gr, Carbs 1.5gr, Protein 1.5gr
- 2 ¼ cups sliced unblanched almonds, about 10 ounces
- ¾ cup Granular Splenda
- ¼ cup all purpose flour
- ½ stick butter, melted
- 1 egg white, slightly beaten
- ½ teaspoon vanilla extract
- Sliced dried cranberries, (called Craisins)
- Parchment paper
Lightly spray each of two baking sheets with nonstick vegetable cooking spray. Place a sheet of parchment paper on each (parchment wont slide if you use the cooking spray first). Preheat oven to 350 degrees.
Combine almonds, Splenda, flour, butter, egg white, and vanilla in a large bowl, gently tossing to coat almonds and evenly moisten mixture. Mound tablespoonfuls on prepared cookie sheet. Gently press a slice of dried cranberry into each cookie. Bake for 10-12 minutes, until golden. Cool for 10 minutes and carefully remove to a wire rack. Store in an airtight container.
Before & After is a journal of Susan's own inspirational story, where she shares her ups and downs, her tips and techniques, but mostly it's a book about hope for anyone who has a serious weight problem.
Copyright © 2006 by Susan Maria Leach. Reprinted with Permission. All rights reserved.