Low Carb Almond Cookies

justcallmetoni's Note:

During the holidays my family has a longstanding tradition of baking cookie trays for family and friends. This year, my circle includes a friend who has been advised by her doctor to dramatically reduce her carbohydrate intake. Not wanting to leave her out of the cookie circle, I tracked this recipe down on the web and have posted it here for others interested in low-carb baking. The resulting cookie is a little crumbly like a shortbread with a soft nutty flavor. I like the variation, my own, of adding the egg as the cookie holds together more and has a thin marzipan like center. A bit too rich for my low-fat taste buds but a certain hit for a low-carb diet. According to the recipe these have about 2.7g carbs per cookie.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 16

• 2 cups almond flour
• 1/2 cup Splenda Sugar Blend for Baking
• 1/2 cup softened butter (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
• 1/2 teaspoon salt (if using salted butter, omit salt here)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 egg (optional)

Directions:

1. Preheat oven to 300°F.
2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.
6. For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.

Reviews

[McBeth2346]

Delicious - a real treat if you're watching your carbs (or even if you're not!). I made with Splenda granulated rather than Splenda/sugar blend, and also used I Can't Believe It's Not Butter. As another reviewer said, they are shortbread-like. If you like Pecan Sandies, you'll love these. Plus, they're really easy to throw together. Thanks for a great recipe.

[The Jelly Room]

Great texture and flavor. Made these twice. (Personal preference, I skipped the almond extract the second time as it was a bit much.) I used the vanilla instead. Topped the cookies with a sprinkle of toasted coconut, which made them so interesting, and brought out a great new taste....as far as Lo carb goes, these are the best cookies I have found! BTW, best price on almond meal is at Trader Joes! Thanks for posting!!!!!

[Daniel'sWife]

Delicious! These have a slightly crumbly texture, but chewy at the same time, so long as you don't overbake them. They are sweet and nutty, and the almond flavor is scrumptious! I used Splenda sugar substitute instead of the baking blend. Of all of the low carb sweets I have tried, these taste the most like a normal baked good.