{"id":545,"date":"2011-08-04T18:03:34","date_gmt":"2011-08-04T15:03:34","guid":{"rendered":"https:\/\/zarada.net\/?p=545"},"modified":"2011-08-08T13:55:38","modified_gmt":"2011-08-08T10:55:38","slug":"karens-almond-cookies-for-tiramisu","status":"publish","type":"post","link":"https:\/\/zarada.net\/?p=545","title":{"rendered":"Karen’s Almond Cookie’s for Low-Carb Tiramisu"},"content":{"rendered":"

\"Almond <\/p>\n

INGREDIENTS<\/strong><\/p>\n

4 ounces almond flour, 1 cup
1 teaspoon baking powder
1\/4 teaspoon salt
6 eggs, separated
2\/3 cup granular Splenda or equivalent liquid
1 teaspoon vanilla <\/p>\n

DIRECTIONS<\/strong><\/p>\n

Grease a 11×17" baking sheet and line with parchment paper or a silicone baking liner. Grease the parchment, if using, as well as the sides of the pan. <\/p>\n

Combine the dry ingredients in a small bowl. In a large metal bowl, beat the egg whites to firm peaks. In a separate large bowl, using the same beaters, beat the yolks and Splenda on high speed until thick and lemon colored, 4 minutes. Beat in the vanilla. Gently fold in the dry ingredients. <\/p>\n

Fold 1\/4 of the egg whites into the batter. Fold 1\/2 of the remaining whites into the batter until barely combined, then fold in the remaining egg whites until well combined. <\/p>\n

Be careful not to over mix and deflate the meringue. Spread evenly in the prepared pan. <\/p>\n

Bake at 350\u00ba 20-25 minutes or until golden brown, firm and the top springs back when pressed lightly. Cool and cut into 32 pieces. <\/p>\n

Makes 32 servings
Can be frozen <\/p>\n

With granular Splenda:
Per Serving: 37 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Batch: 1184 Calories; 87g Fat; 62g Protein; 44g Carbohydrate; 13g Dietary Fiber; 31g Net Carbs <\/p>\n

With liquid Splenda:
Per Serving: 35 Calories; 3g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per Batch: 1120 Calories; 87g Fat; 62g Protein; 28g Carbohydrate; 13g Dietary Fiber; 15g Net Carbs <\/p>\n

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