Recipe by justcallmetoni
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.
Top Review by Dee514
FYI: The nutritional facts for this recipe are incorrect because they did not include the nutritional analysis for the almond flour.
The recipe uses 2 cups (224g) of almond flour
2 cups of Bob's Red Mill Almond Meal/Flour contains 1280 calories; 48g protein; 8g sugars; and 24g net carbs
- 473.18 ml almond flour
- 118.29 ml Splenda Sugar Blend for Baking
- 118.29 ml softened butter, replace with what ingredient (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
- 2.46 ml salt (if using salted butter, omit salt here)
- 4.92 ml vanilla extract
- 4.92 ml almond extract
- 1 egg (optional)
Directions See How It's Made
- Preheat oven to 300°F.
- Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
- 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.
- Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
- Let cool on sheet for 5 minutes before removing.
- For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.