For a snack or sweet dessert, enjoy one of these flourless cookies. Drizzle chocolate on top for added pizzazz. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees 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.

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  • 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.

Tips

Tip: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Equal(R) Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 70 cal., 4 g carb. Carb choices: 0.

Nutrition Facts

80 calories; 5.3 g total fat; 0.4 g saturated fat; 4 mg sodium. 79 mg potassium; 6.7 g carbohydrates; 1.2 g fiber; 5 g sugar; 2.4 g protein; 3 mcg folate; 27 mg calcium; 29 mg magnesium;