PrairieHarpy's Low Sugar Italian Almond Cookies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 128.6
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 12.3 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.8 g
- Protein: 4.2 g
View full nutritional breakdown of PrairieHarpy's Low Sugar Italian Almond Cookies calories by ingredient
Introduction
My invention of the Italian Almond cookie using Nature Sweet (maltitol.) NOT LOW CAL. These are very chewy and best to eat when completely cool. My invention of the Italian Almond cookie using Nature Sweet (maltitol.) NOT LOW CAL. These are very chewy and best to eat when completely cool.Number of Servings: 20
Ingredients
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8 oz Almond Meal
2 c Nature Sweet Powdered
3 egg whites
1/4 tsp Almond Extract
1/4 c flour
1 c sliced almonds
Directions
Preheat oven to 350 degrees.
Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
While mixer is on low, add egg whites one at a time.
Add the rest of the maltitol, the almond extract, and the flour. Mix until consistent.
Pour sliced almonds into a bowl or onto a large plate.
Take a rounded cookie dough scoop full and coat with sliced almonds. Cookie scoop just helps measure. You'll probably need to do the actual coating using your hands. Dough will be very malleable. You might want more than a cup of sliced almonds on hand. Sometimes I run out. :) Don't skip this step. Having the crunchy outside and chewy inside makes the cookie!
Drop each coated scoop onto cookie sheet lined with parchment paper
Bake 15 to 20 minutes until cookies are just starting to brown. Remove from oven and let sit a couple more minutes on cookie sheet. Carefully remove to cooling rack.
This made 20 servings last night and is calculated as such. Should make 24. I used too much dough per scoop.
This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time. Ignore the picture there. These should be almost coated with a layer of the sliced almonds. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis! Trust me... they need the sliced almonds to be truly great. :)
Number of Servings: 20
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
While mixer is on low, add egg whites one at a time.
Add the rest of the maltitol, the almond extract, and the flour. Mix until consistent.
Pour sliced almonds into a bowl or onto a large plate.
Take a rounded cookie dough scoop full and coat with sliced almonds. Cookie scoop just helps measure. You'll probably need to do the actual coating using your hands. Dough will be very malleable. You might want more than a cup of sliced almonds on hand. Sometimes I run out. :) Don't skip this step. Having the crunchy outside and chewy inside makes the cookie!
Drop each coated scoop onto cookie sheet lined with parchment paper
Bake 15 to 20 minutes until cookies are just starting to brown. Remove from oven and let sit a couple more minutes on cookie sheet. Carefully remove to cooling rack.
This made 20 servings last night and is calculated as such. Should make 24. I used too much dough per scoop.
This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time. Ignore the picture there. These should be almost coated with a layer of the sliced almonds. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis! Trust me... they need the sliced almonds to be truly great. :)
Number of Servings: 20
Recipe submitted by SparkPeople user PRAIRIEHARPY.
Member Ratings For This Recipe
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**SUZY**
