AuthorcookiesrecipeCategoryAlmond CookiesDifficultyBeginnerHere is a specially formulated diabetic cookies recipe for almond sugar cookies, where the sugar can be substituted with crystallized fruit juice granulated, usually know as fructose and found at health food stores and all good supermarkets.
Who says you can’t have any delightful treats when your a diabetic, shame on you!
Preheat oven to 180°C, Line trays with non stick bake paper.
In mixer bowl, cream margarine and sugar, beating until light and fluffy.
Stir in egg white and almond extract.
Gradually add the flour, baking soda, and cream of tartar and mix well with a spoon.
Using a tablespoon to form 1.5 cm balls.
Place on lined bake trays 5 cm apart.
Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.
Top each cookie with an almond slice.
Bake for 8 to 10 minutes, or until lightly browned. Cool on tray for 3 minutes, then transfer to wire racks to further cool.
Enjoy a serving size of 2 cookies per serve.
Ingredients
Directions
Preheat oven to 180°C, Line trays with non stick bake paper.
In mixer bowl, cream margarine and sugar, beating until light and fluffy.
Stir in egg white and almond extract.
Gradually add the flour, baking soda, and cream of tartar and mix well with a spoon.
Using a tablespoon to form 1.5 cm balls.
Place on lined bake trays 5 cm apart.
Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.
Top each cookie with an almond slice.
Bake for 8 to 10 minutes, or until lightly browned. Cool on tray for 3 minutes, then transfer to wire racks to further cool.
Enjoy a serving size of 2 cookies per serve.
Notes
