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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Okay, this is not my recipe. This is a recipe that my sister has made and actually liked. I'm not to sure about it, but I guess it could be good. Ingredients:
unsalted butter, for the pan |
4 ounces ground almonds |
1 teaspoon baking powder |
1/4 teaspoon salt |
6 large eggs |
1/2 cup splenda sugar substitute |
1 teaspoon vanilla extract |
Directions:
1. Grease a 15-by 10-by 1-inch pan with butter.
2. Line with parchment paper and grease with butter again.
3. Preheat the oven to 350 ° F (175 ° C).
4. Combine the almonds, baking powder and salt.
5. Separate the eggs.
6. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes.
7. Beat in the vanilla.
8. Fold in the almonds.
9. With a clean bowl and beaters, beat the egg whites to firm peaks.
10. Stir 1/4 into the almond mixture.
11. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined.
12. Spread evenly into the prepared pan.
13. Bake for 20-25 minutes until the top springs back when pressed lightly.
14. Let cool.
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