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Ingredients
1 ¾ cup sliced almonds
¾ cup Splenda sweetener
2 egg whites
1 1/8 tsp salt
1 tsp vanilla extract
Directions
1. In bowl of a food processor, combine 1 ½ cups of the almonds and ¼ cup of Splenda®. Process until mixture is finely blended and set aside.
2. In a large glass bowl, place the egg whites and salt. Beat with an electric mixer until soft peal forms.
3. While mixing slowly; add in remaining Splenda®, 1 tbsp at a time, continuing until mixture is thick and glossy. Beat in vanilla extract and fold in the mixture from the food processor.
4. Line two cookie sheets with aluminum foil (Do not spray with cooking spray). Drop rounded spoonfuls of mixture onto a cookie sheet.
5. Bake at 350 degrees for 10 – 18 minutes or until cookies are light, golden brown.
6. Turn off oven and let sit with door open for 30 minutes. Remove from the oven and allow cookies to cool on pan at room temperature. Peel cookies from foil and serve immediately or store in airtight c
1. In bowl of a food processor, combine 1 ½ cups of the almonds and ¼ cup of Splenda®. Process until mixture is finely blended and set aside.
2
2. In a large glass bowl, place the egg whites and salt. Beat with an electric mixer until soft peal forms.
3
3. While mixing slowly; add in remaining Splenda®, 1 tbsp at a time, continuing until mixture is thick and glossy. Beat in vanilla extract and fold in the mixture from the food processor.
4
4. Line two cookie sheets with aluminum foil (Do not spray with cooking spray). Drop rounded spoonfuls of mixture onto a cookie sheet.
5
5. Bake at 350 degrees for 10 – 18 minutes or until cookies are light, golden brown.
6
6. Turn off oven and let sit with door open for 30 minutes. Remove from the oven and allow cookies to cool on pan at room temperature. Peel cookies from foil and serve immediately or store in airtight container.
