| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies & s, Lf (<30%cff | 1 | servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Sugar |
| 1/2 | c | Sliced almonds; toasted |
| 3/4 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | Eggs | |
| 2 | Egg whites | |
| 1 | ts | Vanilla |
| 3/4 | ts | Almond extract |
INSTRUCTIONS
1. In large bowl, combine flour through salt. 2. In smaller bowl, whisk remaining ingredients. Add to dry ingredients and stir until just blended. 3. Turn onto floured surface and shape into 10" log. Place on sprayed baking sheet and bake at 325F for 35-40 mins until tester comes clean. Let cool 5 mins. 4. Reduce oven to 300F. Meanwhile, slice log into 18 pieces. Arrange on same sheet and bake each side for 10 mins until golden brown. Cool until crisp. NOTES : "Store in tight container for up to 1 week. Flavour improves after 1-2 days." My notes: I needed longer than recommended time, and even could have used a bit longer. Next time, try keeping in oven for 50-55 mins for first baking. Trust tester and colour, not recommended time! Per 1 of 18 equal-sized cookies: 136 calories, 2g fat (16%CFF) 0g sat.fat Recipe by: "Cooking for Healthy Living" Jane Fonda Posted to EAT-LF Digest by Cathleen <catht@interlog.com> on Jun 15, 1999, converted by MM_Buster v2.0l.
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