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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 48 |
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A recipe that I obtained from and modified for my own tastes and added Splenda instead of sugar. The original recipe calls for 1/4 cup almond extract or almond liqueur but as I didn't have almond extract or amaretto I changed to nonfat vanilla soymilk and they turned out great. Ingredients:
3/4 cup whole raw almonds |
2 cups whole wheat pastry flour (or all purpose flour) |
2/3 cup splenda granular (sugar substitute) |
1 teaspoon baking soda |
3/4 cup egg substitute or 3/4 cup egg white |
1 teaspoon vanilla |
1/4 cup nonfat vanilla soymilk |
1 orange, zest of |
Directions:
1. Put almonds in a shallow pan. Toast at 350°F for 10 minutes. Turn oven down to 300°F Cool almonds and chop coarsely or pulse in food processor.
2. Mix flour, Splenda, baking soda and nuts in a large mixing bowl.
3. In a separate bowl, beat remaining ingredients for about one minute. Add flour mixture into liquid.
4. Cut dough in half. On a baking sheet with parchment paper, pat dough into two logs- 1/2 thick x 1 1/2 wide x 12 long and place 2 apart.
5. Bake at 300°F for 40 minutes or until golden brown.
6. Cool on a rack for 5 minutes or until cool enough to handle. Cut loaves at a 45 degree angle, 1/2 thick with a serrated knife.
7. Lay slices flat on baking sheet and bake an additional 15 minutes, turning once. Store in an airtight container.
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