These cookies only have 2 net carbs each. This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Servings
n/a
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
1 cup
Unsalted Butter
1/4 cup
Splenda®
(powdered)
2 cups
Low-Carb Baking Mix
1 cup
Almonds (Whole Shelled)
ground
1 tsp
Vanilla Extract
1/4 tsp
Almond Extract
1
Powdered Splenda®
(for rolling)
Instructions
Preheat oven at 300°F.
Cream thoroughly the butter and then add the Splenda, low carb baking mix, almonds, vanilla and almond extract. Make sure to mix well, using your hands. Shape into crescents about 3-inches long and ¾-inch thick. Roll in powdered Splenda. Place on baking sheet and bake for 35 minutes.
Cool partially, then roll in Splenda again. After completely cool, place in storage container on parchment paper or waxed paper one layer at a time. Makes 36 cookies.
