Flourless Almond sookies from spain
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 81.4
- Total Fat: 5.2 g
- Cholesterol: 8.5 mg
- Sodium: 14.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.2 g
- Protein: 2.4 g
View full nutritional breakdown of Flourless Almond sookies from spain calories by ingredient
Introduction
These Spanish almond cookies are also great if you happen to be eating gluten free, dairy free, or if you’re looking for a sweet treat for Passover. These Spanish almond cookies are also great if you happen to be eating gluten free, dairy free, or if you’re looking for a sweet treat for Passover.Number of Servings: 22
Ingredients
-
2 cup, sliced Almonds
.6 cup Granulated Sugar
1 large Egg, fresh, whole, raw
4 tsp grated lemon rind (by KSUSHASMOM)
0.125 tsp salt, Morton Lite Salt Mixture (1/2 the sodium of table salt) (by WESTGATE85)
1 oz (22 whole kernels) Almonds, dry roasted (salt added)
Directions
Preheat oven to 350ºF. Lightly oil a baking sheet.
Put almonds in the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground. Add the sugar, egg, lemon and salt to the bowl of the food processor and pulse 20-25 times, until the mixture becomes sticky and holds together.
Make 24 dough balls. Pull out about a tablespoon of dough at a time. Squeeze it and roll it. Spread balls out evenly on prepared baking sheet. Press a whole roasted almond down into each cookie. Bake in the center of the oven for 16 minutes. Cool cookies on pan for 5 minutes. Transfer cookies to wire rack to cool completely. Store in an airtight container for up to 3 days.
Serving Size: 1 cookie
Number of Servings: 22
Recipe submitted by SparkPeople user JAMIESHAMBLIN.
Put almonds in the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground. Add the sugar, egg, lemon and salt to the bowl of the food processor and pulse 20-25 times, until the mixture becomes sticky and holds together.
Make 24 dough balls. Pull out about a tablespoon of dough at a time. Squeeze it and roll it. Spread balls out evenly on prepared baking sheet. Press a whole roasted almond down into each cookie. Bake in the center of the oven for 16 minutes. Cool cookies on pan for 5 minutes. Transfer cookies to wire rack to cool completely. Store in an airtight container for up to 3 days.
Serving Size: 1 cookie
Number of Servings: 22
Recipe submitted by SparkPeople user JAMIESHAMBLIN.