| 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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