NECHAMAH COHEN’S SIMPLE ALMOND COOKIES

Dessert, Food From Friends

Yield: 20 servings. 1 fat exchange.

2 1/2 cups ground almonds
Sugar substitute equal to 1 cup sugar
1 teaspoon almond and/or vanilla extract
2 egg whites

Preheat oven to 350 F. Blend the almonds and sugar substitute together in a food processor with the knife blade.

Add the almond and/or vanilla extract and egg whites, and blend until it forms a paste. Roll into small balls in the palm of your hand. Shape each like a crescent or keep round and place half an almond in the center.

Spray a cookie sheet with nonstick cooking spray or line with baking paper. Bake for 10 to 12 minutes. The cookies should be slightly golden and soft to the touch. Remove from sheet and cool.

1 cookie (1/2 ounce/15 g) contains 70 calories, 2 g protein, 2.5 g carbs, 6.1 g fat, 0.4 g saturated fat, 0 mg cholesterol, 1.5 mg sodium, 0.3 g fiber.

Variation:
Melt 2 small squares of bittersweet or baking chocolate and dip one end of each cookie in the chocolate. Place on cookie sheet to harden.

Note: This dough also makes a great pie crust.

For a biscotti-like cookie, turn off the oven after baked and leave in overnight. Then store in an airtight container.