Low-Fat Almond Love Drops

Total Time
Prep 10 mins
Cook 15 mins

These are soooooooo addictive. If you don't have ground cardamon, it's okay, but it really adds something special to the flavor.

Ingredients Nutrition

  • 1 34 cups almonds
  • 2 egg whites
  • 13 cup honey
  • 1 tablespoon vegetable oil
  • 14 teaspoon ground nutmeg
  • 14 teaspoon ground cardamom
  • 14 cup fruit preserves, preferably all fruit and sugarless


  1. In a food processor fitted with metal blade or in a blender, grind together everything except the preserves until a smooth paste forms Drop teaspoonsful of the paste onto a greased or nonstick cookie sheet, or one lined with parchment paper.
  2. With a wet spoon, make a depression in the centers of the cookies.
  3. Place a small dollop (about 1/2 teaspoon) of fruit preserves in each depression.
  4. Bake in a preheated 350F oven until lightly golden, between 10-15 minutes.
Most Helpful

It was my turn to bring dessert. One person in the group was diabetic and one can't have gluten and another is on low carb. It's the one recipe that I could find that met everyone's dietary constraints. I substituted agave nectar for the honey and found the all-fruit jam with the lowest sugar content. The cookies were a big hit. The recipe doesn't make very much so next time I'll double. They look nice enough for company and the almond-ness is elegant.

lynnieworld March 10, 2009

Made these this weekend, and everyone really liked them. They were light and easy, and are legal for people following the SCD (Specific Carbohydrate Diet), or gluten free diets. I used blackberry preserves, but would try something a little less sweet next time, like a tart apricot preserve. Either way, nice recipe.

Sarah Chana November 27, 2005

The rating on this was an average between myself and my husband. I have not had cardamom (except in chai teas), and was very much intrigued by these little babies. The flavour is so unique... I made these very small, and they were wonderfully nutty, with the barest hint of fruit to provide a note of sweet contrast. I should add that when I was processing these, they didn't really seem to firm up, or become paste-like, so I did add about 1 Tablespoon of flour. My husband was not impressed at all. He thought they were dry, lacking in flavour, and I think really the problem is that he was looking to fix his 'sweet' tooth craving. 4 from me, 2 from him. These go great with chai tea, by the way.

s'kat October 07, 2002