Desserts, Cakes, Eat-lf mail, Low fat, Want to try
28
Servings
INGREDIENTS
1
c
Blanched almonds
1 1/3
c
Sugar
1
c
All-purpose flour
1
ts
Rose water; (optional)
3
Egg whites
Vegetable cooking spray
INSTRUCTIONS
Place almonds in food processor, and process until finely ground. Add sugar
and flour; process until blended. Add rose water and egg whites; process
until well-blended (the mixture will be very thick). With floured hands,
shape the dough into 28 balls, and place 2 inches apart on baking sheets
coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft
on the inside; cool on racks.
Yield: 28 cookies (serving size: 1 cookie).
The original version of these cookies called for 2 cups of almonds. We
replaced 1 cup with flour for a healthier, but still delicious,
alternative.
NOTES : Cal 85.3, Fat 2.8g, Carb 13.9g, Fib 0.4g, Pro 1.9g, Sod 7mg, CFF
28.2%.
Recipe by: Cooking Light, Nov/Dec 1994, page 105
Posted to Digest eat-lf.v097.n235 by Reggie Dwork <reggie@reggie.com> on
Sep 17, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
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