Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
2¼ cups whole almonds
¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tip)
2 egg whites
1 teaspoon almond extract or vanilla
31 almond slices (2 tablespoons)
2 ounces bittersweet chocolate, melted (optional)
Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or coat with nonstick cooking spray; set aside. In a food processor, combine whole almonds and sugar; cover and process until finely ground. Add egg whites and almond extract. Cover and process until well mixed.
Using a well-rounded teaspoonful of the almond mixture for each cookie, shape into a crescent shape or ball. Place 1 inch apart on prepared cookie sheets. Place an almond slice on top of each cookie.
Bake for 10 to 12 minutes or until cookies are starting to brown on the tops. Transfer to wire racks; let cool. If desired, transfer the warm melted chocolate to a resealable plastic bag. Seal bag; cut a small hole in one corner. Drizzle tops of cookies with melted chocolate.
Tip: If using a sugar substitute, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Per Serving with Substitute: same as below, except 70 cal., 4 g carb. Carb choices: 0.