|Sat Fat||5 g
|Mono Fat||1 g
||Calcium|| 10 mg
|Poly Fat||.5 g
||Vitamin E||1 mg
|* total alpha-tocopherol equivalents
created by: Almond Board of California
This crisp, almond-studded cookie is sure to please your admirer. A classic sophisticated treat to accompany those midday cappuccinos, this reduced-fat recipe will leave them feeling full without the guilt!
3 large eggs
Grated peel of 2 oranges
1/2 tsp. almond extract
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
3/4 cup toasted whole natural almonds*
Preheat oven to 300 degrees and coat a baking sheet with vegetable cooking spray or line with baking parchment.
In small bowl, whisk together eggs, orange peel, vanilla and almond extract.
In large bowl, combine flour, cocoa, sugar, baking soda and salt. Add egg mixture and mix just until blended. Stir in almonds.
Divide dough in half and form into logs about 12 inches long. Bake in center of oven, about 50 minutes, until set and crisp around the edges. Remove to cooling rack for 5 minutes.
Reduce oven heat to 275 degrees. Place logs on cutting board, and with a serrated knife, slice on the diagonal ½ inch thick. Lay slices flat on baking sheets, spacing slightly apart. Return to oven until dry and lightly toasted, 20 to 25 minutes, turning once. Place on racks to cool completely. Store in airtight container.