Recipe: Karen's Almond Macaroon Crisp Cookies

Karen's Almond Macaroon Crisp Cookies

3/4 cup blanched slivered almonds
3/4 cup Splenda
2 egg large egg whites -- room temperature
1/4 teaspoon almond extract

Preheat oven to 350 F.

Line 3 baking sheets with parchment paper or foil. Set aside.

In large bowl, combine almonds and Splenda. Stir to mix well. In another bowl, beat together egg whites and almond extract until soft peaks form. Fold egg whites into almond mixture. Stir gently to form a soft batter. With teaspoon, spoon batter onto baking sheets spacing approximately 2" apart; about 12 cookies per sheet. Bake in center of oven for 15 minutes or until light brown. Remove from oven and transfer parchment or foil to cooling rack until cookies begin to firm up -- usually 3-4 minutes. With a sharp knife, lift cookies from sheets and transfer to racks to cool completely.

Serves 4 -- 4.5 grams of carbs per serving.