Low Fat Almond Love Drops Food

ALMOND DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

ALMOND DROPS

Steps:

• Preheat oven to 450 degrees.
• Grease and flour cookie sheets.
• Cream almond paste with melted butter.
• Beat egg whites with salt until they form soft peaks.
• Add sugar, a tablespoon at a time.
• Continue beating until peaks are very firm.
• Fold into the almond paste mixture, adding flour and almonds.
• Fit a pastry bag with a number seven tube.
• Drop small round of batter on cookie sheets,spacing 1 inch between.
• Bake 5-8 minutes until edges of cookies are golden brown.

ILONA'S SUPER ALMOND, SUPER CHEWY, LOW FAT SUPER COOKIES

Steps:

• Warm marzipan in microwave for 30 seconds to soften it.
• Cream marzipan and butter so they are mixed.
• Add sugar; mix.
• Mix in whole egg and egg whites.
• Mix in vanilla and almond extracts.
• Mix self-rising and regular flour together and add in thirds into the mix. At this point I hand mix as it gets thick and I don't want to overmix the flour.
• Drop onto cookie sheet.
• Bake at 375°F for 9-12 min for chewy cookies. Add 5 min for crunchy cookies.

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.).

LOW FAT ALMOND COOKIES (VEGAN)

Steps:

• Preheat oven to 350°F
• Place tofu, applesauce, oil, almond extract and sugar in mixing bowl.
• Whisk together until it's smooth.
• Sift in flour, salt and baking powder and stir until just blended. Do NOT overwork the dough, because it will make it tough.
• Drop by rounded spoonfuls onto cookie sheet and bake 8-10 minutes.

LOW-FAT ALMOND LOVE DROPS

Steps:

• In a food processor fitted with metal blade or in a blender, grind together everything except the preserves until a smooth paste forms Drop teaspoonsful of the paste onto a greased or nonstick cookie sheet, or one lined with parchment paper.
• With a wet spoon, make a depression in the centers of the cookies.
• Place a small dollop (about 1/2 teaspoon) of fruit preserves in each depression.
• Bake in a preheated 350F oven until lightly golden, between 10-15 minutes.