Fruit sweet and sugar free - almond macaroons

48 cookies

Ingredients

Quantity Ingredient
1 cup Blanched almonds
2 tablespoons Fruit sweetener
1 teaspoon Almond extract
1 cup Almond paste
¼ cup Fruit sweetener
½ teaspoon Vanilla extract
2 tablespoons Butter
1 Egg white
2½ tablespoon White flour

Directions

ALMOND PASTE

MACAROONS

To prepare the almond paste, process the almonds in a food processor, using a pulsing action until very finely ground. Mix in the sweetener and extracts. Cut the butter into six pieces. While the food processor is running, add the butter pieces and process for thirty seconds until well combined. Preheat the oven to 325 degrees. Line baking sheets with baking paper. Use an electric mixer or food processor to blend the almond paste with the ¼ cup of sweetener until smooth. Beat in the egg white, and then fold in the flour.

Macaroon batter should be soft, but not runny. Drop the batter by teaspoonfuls (or pipe through a pastry bag fitted with a plain ½ inch round tip) onto baking sheets, leaving one inch around each cookie. Bake for 10-15 minutes on insulated or double pans, until lightly browned. Let the cookies cool on the pans before removing.

Submitted By JANE KNOX On 11-10-94

Related recipes