3 Ingredient Almond Crackle Cookies
6 Tbsp (75 gr) Whey Low Granular sugar (Effective Carbs)
1 large egg
1 1/4 cups (125 gr) sliced almonds (blanched or unblanched) (I used
Diamond of California brand)
Position the racks to divide the oven into thirds and preheat it to 325
degrees F. Line two baking sheets with parchment paper or silicone
baking mats. Have a small cookie scoop or a teaspoon at hand.
Whisk the sugar and egg together in a bowl for a minute or so, until
well blended and just a bit thick. Add the almonds and whisk until
evenly coated with the mixture. You need to use the batter right away,
it separates as it stands. In fact, it is good to give the batter a stir
or two as you are spooning it out.
Each cookie needs 2 teaspoons of batter. Scoop the batter onto the
baking sheets, leaving at least 2 inches of space between the mounds of
batter, and flatten each mound with the back of a fork.
Bake for about 20 minutes, rotating the pans midway through baking. The
cookies should be toasted almond beige, and dry and crackled on top.
Transfer the baking sheets to racks and let the cookies cool for about
10 minutes. Carefully lift the free form cookies with a wide spatula.
Makes: 20 cookies
Note: If your kitchen is cool and dry, you can keep these in a tin or
paper bag overnight. Keep them longer, and they might soften, a
condition easily reversed: Place the cookies on a lined baking sheet and
warm them in a 350 degrees F oven for about 6 minutes, cool on the sheet.
Nutritional Information per Cookie: Calories 51, Protein 2 gr, Fat 4 gr,
Sat Fat 0 gr, Carbs 2 gr, Sugar 1 gr, Fiber 1 gr, Sodium 4 mg,
Cholesterol 9 mg
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