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Chocolate Almond Biscuits
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Serving Size: 96
1 cup unsalted butter
2/3 cup splenda = 2/3 cup sugar
1 large egg yolk
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 1/3 cups blanched almonds -- finely chopped
Chocolate Dip:
9 oz semisweet chocolate chips (1-1/2 cups)
4-1/2 tbl butter
1-1/2 tbl hot water
Cream the butter and splenda until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well. Shape the dough into 2 rolls, each 1-1/2" (40mm ) in diameter. Wrap rolls and refrigerate until firm, about 2 hours. Preheat oven to 350°F-180°C and line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4" ( 6mm ) thick slices. Place 1 to 2" (25-50mm ) apart on baking sheets and bake 8-10 minutes, just until lightly browned. Cool. In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each biscuit/cookie into the chocolate and cool. Makes 8 dozen.
Per Serving: 56 Calories; 4g Fat (66.8% calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.
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