My mama is Type 2 Diabetic and has to really watch her sugar/carb intake. So for presents, I often try to bake her low carb/sugar-free goodies.
Recently, Hairy and I went to a farmer’s market and bought some cookies that were gluten/flour-free with no butter and made with almond flour. I LOVED THEM. THEY WERE SO GOOD. I decided I wanted to try to make a sugar-free version of this using a sugar substitute for my mom. Becky once blogged about using Xylitol as a sugar substitute, so I decided to try to bake with that for the first time.
The cookies turned out a bit wetter than I thought, which is good because they are moist, but I was hoping for a crispy outside and chewy inside. I’ve never made the recipe with regular sugar, so I’m sure the consistency would be different with that, too. Xylitol is supposedly a 1:1 ratio with regular sugar in recipes, but I felt that my cookies turned out too sweet for my taste, so I would probably cut back on the sugar. I’ve baked with Splenda in the past and there was a yucky aftertaste, but Xylitol has no yucky aftertaste at all!
I got the recipe from this site, but if you are too lazy to click, here it is:
* ½ C + 2T blanched* almond flour (meal)
* ¼ C +2t granulated sugar* 1 large egg white
* ¼ t vanilla extract
* tiny pinch of salt
I also got a small handful of pistachios to crush and sprinkle on the tops of the cookies after baking.
Preheat the oven to 300º, and line a baking sheet with parchment paper. Or grease the baking sheet well. Since these don’t have any added fat, they tend to stick. I love using the parchment paper: they come off easily and cleanup is really easy.
In a separate bowl, beat the egg white, vanilla, and salt with an electric mixer until it forms soft peaks. This is pretty quick.
Fold the egg white mixture into the almond/sugar mixture.
Drop by spoonfuls onto the lined or greased baking sheet. They will spread some so be sure to leave about 2 inches between them. (Mine actually didn’t spread very much.)
Bake for 30 minutes. If you don’t have an oven thermometer, and aren’t sure if the oven temperature is accurate, set your timer for 20 minutes. If they are getting brown the oven is too hot, and they’ll need less time. (Mine needed a little more than 30 minutes.)
Remove the Italian almond cookies from baking sheets to a wire rack to cool.
This recipe is super easy, super fast, and super yummy if you are an almond freak like me!