Low Fat Almond Love Drops Recipes
ALMOND DROPS
My family - all of whom are self-proclaimed chocoholics - can't get enough of these rich cookies. My sister-in-law shared the recipe and believes their success lies in beating the butter and sugar very well.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 137mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
LOW-FAT ALMOND-CINNAMON BISCOTTI
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
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.)
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