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Title: Almond Cakes
Categories: Dessert Cake Eat Lowfat
Yield: 28 Servings
| 1 | c | Blanched almonds |
| 1 1/3 | c | Sugar |
| 1 | c | All-purpose flour |
| 1 | ts | Rose water; (optional) |
| 3 | Egg whites | |
| Vegetable cooking spray |
Place almonds in food processor, and process until finely ground. Add sugar and flour; process until blended. Add rose water and egg whites; process until well-blended (the mixture will be very thick). With floured hands, shape the dough into 28 balls, and place 2 inches apart on baking sheets coated with cooking spray.
Bake at 325 degrees for 28 minutes or until crisp on the outside and soft on the inside; cool on racks.
Yield: 28 cookies (serving size: 1 cookie).
The original version of these cookies called for 2 cups of almonds. We replaced 1 cup with flour for a healthier, but still delicious, alternative.
NOTES : Cal 85.3 Fat 2.8g Carb 13.9g Fib 0.4g Pro 1.9g Sod 7mg CFF 28.2% Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)
Recipe by: Cooking Light, Nov/Dec 1994, page 105
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