Lower Calorie Mandelbrot

1 tsp Vanilla extract
2 tbsp. canola oil
1/2 cup unsweetened applesauce
1 oz chopped almonds

1/2 cup Splenda, granulated
3/4 cup egg whites
1/3 cup dried cranberries (Be sure to check the ingredients for added corn oil which would render them unkosher!)
3/4 cup pure pumpkin puree
1/2 cup matzah or cake meal
2 tbsp cocoa powder

In large bowl of electric mixer, beat the eggs and sugar at medium speed until light and fluffy. Add the oil, salt and flavoring; beat till well blended. Add the cake meal, continue beating until well mixed. Stir in the chopped almonds or chips. LET REST FOR 45 MINUTES. Divide the dough into 2 lightly greased Junior Loaf pans (7 3/8 x 3 5/8 x 2 1/4 inch ). or with slightly wet hands shape each half of the dough into a loaf; place the loaves about 3 inches apart on a lightly greased baking sheet. Sprinkle with sugar and cinnamon. Bake in a preheated 350 degree oven for 30-45 minutes, until light brown. Remove from the oven and immediately cut each loaf into diagonal slices. Arrange the cut mandelbread on a cookie sheet. Set each slice on its side. Return to the oven and bake for 10-20 minutes, until lightly browned and toasted. Turn occasionally during the baking to insure even browning. Each loaf pan yields 12-14 slices.

Variations: Remove a few tablespoons of the batter into a small bowl and mix with 1 Tb unsweetened cocoa. Shape the batter into a small roll. When transferring the remaining batter to the baking pan, encase the small cocoa roll in the center of the batter.

Makes 24-28 cookies.

I put the serving size in as 1 oz so I can weigh my serving and put it in. I cut them small so two cookies is about 3/5 of an ounce, which is a better calorie distribution!

Number of Servings: 11

Recipe submitted by SparkPeople user MADEYEJUDI.