Ok – I already made almond cookies, but I never do anything the same twice and tried it a bit differently.
First, I had already made almond flour by grinding a boatload of almonds in a food processor. Don’t like food processors – they seem like an awful lot of work for most things, but it was just the tool needed to turn 6 lbs of almonds into a coarse ‘flour’. I keep this stuff refrigerated.
I also bought the Splenda in the box – which beats opening up 20-30 packets of the stuff.
So anyway, my ingredients:
- 3 cups almond flour
- 1/2 cup Splenda (the box stuff, not the packets)
- 3 eggs
- 1 stick of butter
I mixed, then rolled into meatball-sized balls. They don’t spread or change shape in any way so I packed them rather densely into my whiz-bang toaster oven, set it to bake, which it believes is 350 degrees for 30 minutes.
The result was good. They turned out just a little hard on the outside with a softer inside. These are crumbly cookies and I did keep the sweetness on the low side – I don’t like a super-sweet cookie. You can add more eggs and sugar and see what happens – that’s what I’ll try the next time.
Probably not safe for induction unless you limit yourself to maybe one – just to stave off that ‘sugar jones’. Nuts can be a problem for some people so be careful out there.