Tuesday, January 5, 2010
This is a light and chewy cookie that everyone can enjoy as a snack or after dinner.
Even the kids like their crunchy nutty taste.
3 egg whites
1/8 tsp salt
1 cup sugar*
1 tsp vanilla extract
1/2 cup whole almonds , toasted and finely chopped
1 cooking spray
Spray 2 baking sheets with nonstick cooking spray and preheat oven to 250 degrees F.
Beat egg whites with an electric mixer in a medium bowl until soft peaks form. Add in the salt; gradually beat in the sugar, then the vanilla. Continue to beat until the egg whites are stiff but not dry. Gently fold in the almonds.
Drop the batter one teaspoonful at a time onto the baking sheets; lift the spoon as you drop to create a peak in the center. Work quickly so batter does not spread.
Bake until the cookies are lightly browned and hard to the touch on top, about 20-30 minutes. Gently remove cookies from baking sheets and place on a wire rack to cool.
Replace the almonds with any nut like pecans, walnuts, or pistachios.
Makes 40 servings
Amount Per Serving:
Total Carbs: 3.7 g
Dietary Fiber: 0.1 g
Sugars: 3.6 g
Total Fat: 0.2 g
Saturated Fat: 0 g
Unsaturated Fat: 0.2 g
Potassium: 7.3 mg
Protein: 0.4 g
Sodium: 11.4 mg
* You can reduce the carbs more by using Splenda instead of sugar.