1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Leo in Los Angeles Dec 12, 2008
Would make this again.
Yum! Finally a LC cookie that came out great. I used the 1/4 tsp baking soda and powder and added 1/4 almond extract too. Baked for 7 mins. I like them sweet so it was perfect.
Kathy in Dallas, TX Nov 30, 2008
Would make this again.
Fantastic! I used vanilla instead of almond, 1/4 cup whole wheat flour because I only had 1 cup of almond flour, 2 T. protein pwd., and on top I used a little splenda brown sugar after smashing them flat. I will make these again and again!
Karrie in California Oct 26, 2008
Would make this again.
these are sooooo good I did like another person and added 1/4 tsp of baking powder and baking soda. I also refridgerated the cookies for 30 min. before baking. This adds to more crispy cookies. I also cooked them for 11 min.
Kathy Oct 25, 2008
Would make this again.
Great recipe. My husband was very suspicious and even he thought it tasted good! I followed Suzjay's guidance and replace 1/4 cup of almond flour with 1/4 cup of whole wheat flour, added the 1/4 tsp baking soda, 1/4 tsp of baking powder and 1/2 cup of blanched almonds. Turned out great. A little sweet, so i'd probably use 3/4 cups of sugar next time.
Suzjay in NY Jul 5, 2008
Would make this again.
I made a wonderful fruit tart crust with this recipe! Using the suggestions from previous posts, I altered the recipe by adding:
a 1/4 cup whole wheat flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 3/4 cup sliced raw almonds.
To make sure it cooked in the center, bake for 10 minutes until it looks slightly toasty brown. (If it looks brown all over, the result is a very hard cookie.) The trick to making the perfect dough is to have all ingredients at room temperature (including the egg). On my next attempt, I want to experiment with substituting the Splenda with 1/4 cup agave nectar.
