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Almond Cookies


Saturday, July 06, 2013

I knew I was going to need a dessert for my dad’s 60th surprise party tonight to keep me away from the Buttercream-Frosted Chocolate/Vanilla Marble birthday cake that will be making an appearance around 7pm or so, and figured this would be the perfect opportunity to try this recipe for almond cookies ( www.genaw.com/lowcarb/al
mond_cookies.html
) a fellow blogger shared with me when I posted about trying the local Gluten Free bakery ( wp.me/p1N36Q-av ). I can sneak a few cookies in my purse, plus bring a few extra for my brother’s girlfriend – she has celiac disease, and although we’ve worked with the caterer to provide gluten free options, I get the sense she might not be very trusting of a place that predominantly features Italian fare.

Ingredients

1/2 cup butter, softened
1 cup plus 2 tablespoons almond flour
1 cup granulated Splenda (I have a small supply of Splenda I’m looking to use up before making the switch to Stevia. I am sure the recipe will work just as well with a more natural option)
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract (sub 1 more teaspoon vanilla - I didn’t have almond extract on hand)
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
About 32 sliced almond pieces

1. In a medium bowl, beat the butter on medium-high for about 30 seconds. Add about half of the almond flour, Splenda, egg, vanilla, almond extract, baking soda and cream of tartar. Beat until well combined.
2. Beat in the remaining almond flour. Cover and chill in a bowl for 1 hour.
3. Divide the chilled dough into 24-32 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Place 2 inches apart on an ungreased cookie sheet.*
4. Bake at 350º 10-12 minutes until lightly browned at the edges. (If you are a runner and just happened to get in some interval training like I did this morning, use this time as an opportunity to stretch and foam roll.)
5. Carefully remove from the pan to cooling rack or double layer of paper towels; cool.

Here’s what mine looked like:



*Note that the original instructions left out when to add the decorative almond slices. I learned this must happen BEFORE you bake them.

To get 32 cookies out of the dough, I had to make them a lot smaller than I usually make my cookies. So I was preparing myself to be disappointed, yet I found one to be oddly satisfying. And just one. No cookie binges today – the first in how many months?

Nutrition Info (Per two cookies)
- Calories: 115
- Carbs: 3g
- Fat: 11g
- Protein: 2g

Side note – I trolled around the rest of the website I pulled the cookie recipe from and found that it features some great low carb menus! Because this is actually what Linda – whoever she is – ate, you can see re-use of some ingredients on a daily basis, making grocery store trips manageable and budget-friendly. I like that she includes the complete breakdown of macronutrients, and it looks like she uses items that are in season (for example, cherries in July). Because her recipes are low carb, most of them at first glance also look wheat free. I may give this a try when my Fresh 20 subscription runs out.
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Member Comments About This Blog Post:
WOUBBIE 7/7/2013 1:06PM

    I LOVE her site, especially because she's really frank about what works and what doesn't. Glad you're finding it useful! Most low carb is gluten-free friendly since grains in general really drive up your blood sugar/insulin levels.

The almond cookies, though delicious, ARE really satisfying. They don't spike your blood sugar, so you aren't driven by physical cravings to eat more and more of them. If you end up wanting another one, it's probably because you are just hungry and need more food and (did I mention?) they're really tasty!

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MISSBOOBOOKITTY 7/6/2013 11:20PM

    emoticon

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JO88BAKO 7/6/2013 11:16PM

    Yummy!!

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HOTPINKCAMARO49 7/6/2013 11:11PM

  emoticon Thanks for sharing!

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