You would think it would be easy. Some almond flour, splenda, and.....???

I can't seem to find anything!! Please share. Thanks!

gregg

196/185/170
recommited 1/4/04

My neighbor used to make these almond macaroons for passover:

2 cups almond flour
1/2 - 1 cup splenda, depending on your sweet tooth
1 teaspoon almond or vanilla or even orange extract
pinch of salt
grated lemon rind (about a half a lemon's worth)
3 egg whites

Preheat oven to 350.
Butter a cookie sheet.
Mix everything except the egg whites.

Then add the egg whites, gradually. The dough should be medium firm - moldable. Take about a generous teaspoon at a time and roll into a ball. Arrange the balls on a baking sheet and, with the bottom of a glass, press down to flatten a bit. Push an almond into the top of each one if you want.

Bake about 15 - 20 minutes, starting to check at about 14 minutes if you're not sure how true your oven's thermostat is. When the tops are dry and just starting to get golden, they're done. This is not a crisp cookie, but a softer, chewier type. Take them off the baking sheet with a spatula and sit them on some newspaper to cool.

Makes about 2 dozen. Using a full cup of Splenda, about 2 net gms per cookie.

Hope you enjoy!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)

~~Redhead until further notice! ~~

Low Carb Cream Cheese Sugar Cookies
By Shelleyg

1 ¾ C. almond flour
1 C. pourable Splenda
1 tsp. SteviaPlus
2 Tbsp. milk & egg protein powder
2 heaping Tbsp vital wheat gluten
½ teaspoon, heaping, baking powder
Mix altogether in medium bowl and set aside.

1 egg
3 oz cream cheese, softened
1 Tbsp. pure vanilla extract
1 ½ tsp. pure almond extract

Pre-heat oven to 350 degrees. Beat egg well and add extracts. Beat in softened cream cheese.(if cream cheese is soft enough,
You can beat by hand or use a whisk). Stir egg mixture into dry ingredients and mix well.
Shape into small walnut size balls and place on parchment lined cookie sheet. Press a pecan, almond, or walnut half firmly onto each cookie to flatten to size of fifty cent piece. Bake at 350 degrees for 10-14 minutes. Cookies will be browned on bottom, but appear light in color on top.
Makes 18 cookies.
Total carbs in recipe =56 net
Per cookie=3.1 carbs

"if it ain't broke, don't fix it"
*LC WOLF*

Good idea, Shelley. I'll give a picture, also.

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)

~~Redhead until further notice! ~~

Wow, Shelley and Maggie - both of those look delicious!!! Thanks for sharing.

Connie

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Thank you Maggie and Shelly! I'm going to give this a try this afternoon!! Great pics too!
Are these recipes tweakable for muffins too?
Thanks again!!!

gregg

196/185/170
recommited 1/4/04

Thanks for the recipes. The pics look great! Can't wait to try them. Then we know exactly what's in them.

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