Low Sug Italian Almond Cookies

  1. Preheat oven to 350 degrees.
  2. Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
  3. While mixer is on low, add egg whites one at a time.
  4. Add the rest of the maltitol, the almond extract, and the flour.
  5. Mix until consistent.
  6. Drop onto cookie sheet lined with parchment paper using a small cookie dough scoop or by the rounded iced-teaspoon full.
  7. Bake 15 to 20 minutes until starting to brown.
  8. Remove from oven and let sit a couple more minutes on cookie sheet.
  9. Carefully remove to cooling rack.
  10. I was missing one ingredient.
  11. Next time I will press each dough ball slightly into a bowl filled with 1c sliced almonds before placing on cookie tray.
  12. This really makes the cookie!
  13. I didn't have any.
  14. They're not included in the nutritional value at the moment.
  15. This made 20 servings last night and is calculated as such.
  16. Should make 24.
  17. I used too much dough per scoop.
  18. This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
  19. I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time.
  20. Ignore the picture there.
  21. These should be almost coated with a layer of the sliced almonds.
  22. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis!
  23. Trust me -- they need the sliced almonds to be truly great.
  24. :).
  25. Number of Servings: 20.
  26. Recipe submitted by SparkPeople user PRAIRIEHARPY.
  27. Number of Servings: 20.

meal, maltitol, egg whites, almond, flour, almonds

Taken from www.food.com/recipe/low-sug-italian-almond-cookies-400506 (may not work)

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