Ingredients Jump to Instructions ↓

  1. 1 cup slivered almonds

  2. 1 1/4 cups SPLENDA No Calorie Sweetener, Granulated

  3. 3 large eggs

  4. 2 tablespoons milk

  5. 1/4 teaspoon almond extract

  6. 1 3/4 cups all-purpose flour

  7. 1/3 cup unsweetened cocoa powder

  8. 3/4 teaspoon baking powder

  9. 3/4 teaspoon baking soda

  10. 1/8 teaspoon salt

  11. 1 egg white, lightly beaten

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Lightly spray a cookie sheet with vegetable cooking spray; set aside. Bake almonds in a shallow pan for 6 to 8 minutes, stirring once, or until lightly toasted. Set aside. Beat SPLENDA Granulated Sweetener, 3 eggs, and milk at medium speed of an electric mixer for 3 minutes or until mixture is smooth and pale yellow in color. Beat in extract. Combine flour, cocoa, baking powder, baking soda, and salt; add to SPLENDA Granulated Sweetener mixture and beat on low speed until a stiff dough forms. Stir in almonds. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Divide dough in half; shape each portion into an 8-inch log. Place logs on prepared cookie sheet and flatten to 3/4-inch thickness; brush with beaten egg white. Bake for 20 minutes or until puffed and golden brown; reduce oven temperature to 350°F (175°C). Remove from baking sheet to a wire rack; cool 10 minutes. Cut each log diagonally into 1/2-inch thick slices with a serrated knife, using a gentle sawing motion. Place slices on cookie sheets. Bake 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.


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