This almond shortbread recipe replaces my mom's buttery shortbread. The original recipe had 141.6 calories per serving, 8.3 g fat, and 5.1 g sat fat. My new and improved version has less than half the calories and fat.
I used 3/4 cup of sugar, but the cookies aren't very sweet. If you want them to be sweeter, add an additional 1/4 cup of sugar.
INGREDIENTS
1 1/2 c almonds, silvered
1/3 c butter, unsalted, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla flavoring
1 t baking powder
3/4 t cinnamon, ground
1/2 tea salt
2 c whole wheat pastry flour
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)
1/2 c dark chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees.
Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes).
Remove from oven and tray, set aside to cool.
Once almonds have cooled, grind in a food processor or with a rolling pin.
Combine the flour, baking powder, cinnamon, salt, ground almonds and flour in a large mixing bowl.
In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar.
Beat until creamy.
Add eggs one at a time.
Add vanilla.
Add dry ingredients to the creamed mixture, beat only until combined.
Divide the dough into two balls.
Once at a time, form into a log that is 2 inches wide and about 12 inches long.
Cut each log into 1 1/2 inch strips.
Place on ungreased baking sheet and bake for 8-10 minutes.
The cookies should not be golden brown; remove them from the oven just before they start to brown on top.
Melt chocolate in a double boiler.
Dip the end of each cookie in the chocolate and place on wax paper to set.
Makes 55 cookies.
Number of Servings: 55
| Nutritional Info |
 |
| Amount Per Serving: | |
| Calories: 62.4 | |
| |
| Total Fat: | 3.3g |
| |
| Total Carbs: | 7.6g |
| |
| Dietary Fiber: | 0.8mg |
| |
| Protein: | 1.4g |
No comments:
Post a Comment