Buttery Lemony Lace Cookies
1/2 cup raw ground almonds
5 Tbsp unsalted butter
1/3 cup Whey Low type D sugar (or other sugar sub equal to 1/3 cup sugar)
2 Tbsp FiberYum Prebiotic Sweetener (NOTE)
1/3 cup all purpose wheat flour
1 pinch of sea salt
Zest from one lemon
1 tsp vanilla extract
Preheat the oven to 350 degrees F and line a baking sheet with parchment
paper.
In a medium saucepan over low heat, combine the butter, sugar and corn
syrup. Stir often until the butter is melted and the sugar dissolves.
Increase the heat to medium-high, stir constantly and bring to a boil.
Once the contents begin to boil, remove from the heat. Stir in the flour
and salt until well incorporated. Finally, stir in the ground almonds,
lemon zest and vanilla extract.
Using a teaspoon, drop the batter onto the baking sheet. Bake the
cookies until evenly light brown, about 10 minutes. At the 5-minute
mark, turn the baking sheet around in the oven to ensure even baking.
The cookies won't begin to spread till about 6 minutes into baking.
Cover a cooling rack with paper towels. When the cookies are done
baking, place them on the paper toweled covered wire rack and let cool.
Makes 3 dozen
NOTE: FiberYum is an IMO Prebiotic high fiber sweetener. You can use
corn syrup if you do not have it but you will have to rework the
nutritional information.
Nutritional Information per Cookie: Calories 30, Protein 0 gr, Fat 2 gr,
Sat Fat 1 gr, Carbs 2 gr, Sugar 0 gr, Fiber 1 gr, Sodium 1 mg,
Cholesterol 4 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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