Recipe: Amaretti biscuits

I love this recipe, and although I dont know the carb count, I imagine they
would be quite low (although watch the fat content of course!) Anyone care
to analyse? If you love a strong almond flavour like me, you'll love these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with baking
paper. Combine the almond meal with the Splenda. Add egg whites and almond
extract, and blend well. Gently form mixture into rounded oval shapes and
roll in the almond flakes till covered (you may have to press the almonds on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake for 20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!

--
CaityH
In Sunny Australia
kgs: 114.7/108/70
lbs: 252.8/237.6/154.3
LC since 16th October 2003

CaityH wrote:

I love this recipe, and although I dont know the carb count, I imagine they
would be quite low (although watch the fat content of course!) Anyone care
to analyse? If you love a strong almond flavour like me, you'll love these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with baking
paper. Combine the almond meal with the Splenda. Add egg whites and almond
extract, and blend well. Gently form mixture into rounded oval shapes and
roll in the almond flakes till covered (you may have to press the almonds on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake for 20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!


Way to go Caity! I was just looking at a recipe that required
such cookies and was thinking there was no way I could do them.
Seems to me some recipes contain almond paste, and I didn't know
how I could make a SF version of that. Thanks so much for posting
this!!!!

--
Jean B.

Would these be good with other flavors of extract.. such as orange or even
chocolate? Sounds like it's time to do some experimenting!

Teeb
August2003 220something/184/160 or so (haven't posted this in awhile and
felt the need for a TAADAAA this morning!)

"CaityH" wrote in message
...
I love this recipe, and although I dont know the carb count, I imagine
they
would be quite low (although watch the fat content of course!) Anyone care
to analyse? If you love a strong almond flavour like me, you'll love
these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with
baking
paper. Combine the almond meal with the Splenda. Add egg whites and almond
extract, and blend well. Gently form mixture into rounded oval shapes and
roll in the almond flakes till covered (you may have to press the almonds
on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake for
20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!

--
CaityH
In Sunny Australia
kgs: 114.7/108/70
lbs: 252.8/237.6/154.3
LC since 16th October 2003

Thanks for the recipe. How many does it make?

"CaityH" wrote in message
...
I love this recipe, and although I dont know the carb count, I imagine
they
would be quite low (although watch the fat content of course!) Anyone care
to analyse? If you love a strong almond flavour like me, you'll love
these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with
baking
paper. Combine the almond meal with the Splenda. Add egg whites and almond
extract, and blend well. Gently form mixture into rounded oval shapes and
roll in the almond flakes till covered (you may have to press the almonds
on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake for
20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!

--
CaityH
In Sunny Australia
kgs: 114.7/108/70
lbs: 252.8/237.6/154.3
LC since 16th October 2003

"RF" wrote in message
news:2JlDb.4609$i55.260@fed1read06...
Thanks for the recipe. How many does it make?


No problem! It depends on how big you make them, but I think it makes about
a dozen medium sized ones, or more if you make them a bit smaller.

"CaityH" wrote in message
...
I love this recipe, and although I dont know the carb count, I imagine
they
would be quite low (although watch the fat content of course!) Anyone
care
to analyse? If you love a strong almond flavour like me, you'll love
these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with
baking
paper. Combine the almond meal with the Splenda. Add egg whites and
almond
extract, and blend well. Gently form mixture into rounded oval shapes
and
roll in the almond flakes till covered (you may have to press the
almonds
on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake
for
20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!

--
CaityH
In Sunny Australia
kgs: 114.7/108/70
lbs: 252.8/237.6/154.3
LC since 16th October 2003

"Teeb" wrote in message
...
Would these be good with other flavors of extract.. such as orange or even
chocolate? Sounds like it's time to do some experimenting!


Hmmm not sure - some experimenting is definately in order, and its such an
easy recipe that its worth playing around with!

Teeb
August2003 220something/184/160 or so (haven't posted this in awhile and
felt the need for a TAADAAA this morning!)

"CaityH" wrote in message
...
I love this recipe, and although I dont know the carb count, I imagine
they
would be quite low (although watch the fat content of course!) Anyone
care
to analyse? If you love a strong almond flavour like me, you'll love
these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with
baking
paper. Combine the almond meal with the Splenda. Add egg whites and
almond
extract, and blend well. Gently form mixture into rounded oval shapes
and
roll in the almond flakes till covered (you may have to press the
almonds
on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake
for
20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!

--
CaityH
In Sunny Australia
kgs: 114.7/108/70
lbs: 252.8/237.6/154.3
LC since 16th October 2003

"Jean B." wrote in message ...
CaityH wrote:

I love this recipe, and although I dont know the carb count, I imagine
they
would be quite low (although watch the fat content of course!) Anyone
care
to analyse? If you love a strong almond flavour like me, you'll love
these,
and best of all its the traditional Italian recipe - with just Splenda
instead of sugar! Crisp on the outside and chewy inside, and they're a
perfect Christmas biscuit!

x3 cups almond meal
x1 cup blanched almond flakes
x3 egg whites
x1 1/2 cups Splenda
x1 teaspoon almond extract

Preheat oven to 300 degrees F (150 degrees C). Line baking trays with
baking
paper. Combine the almond meal with the Splenda. Add egg whites and
almond
extract, and blend well. Gently form mixture into rounded oval shapes
and
roll in the almond flakes till covered (you may have to press the
almonds on
a bit to make them look tidy). Place on a tray around 4cm apart. Bake
for 20
to 30 minutes. The biscuits will be golden when cooked. Allow cookies to
cool before removing from tray. Yum!


Way to go Caity! I was just looking at a recipe that required
such cookies and was thinking there was no way I could do them.
Seems to me some recipes contain almond paste, and I didn't know
how I could make a SF version of that. Thanks so much for posting
this!!!!

--
Jean B.


A pleasure Jean, I hope you like them!

I am not familiar with the term "almond flakes" is this equaivalent to
"slivered," "sliced" or something completely different?

ThanksRobyn

"Robyn Rosenthal" wrote in message
...
I am not familiar with the term "almond flakes" is this equaivalent to
"slivered," "sliced" or something completely different?

ThanksRobyn

Hi Robyn,
I think flaked almonds are the "sliced" ones - that is if you mean flat thin
slices. Slivered are the ones that are sliced vertically, long and thin, and
are a bit chunkier. Does that make sense?
Caitlin

From: "CaityH" 11:41:28 EST




"Robyn Rosenthal" wrote in message
...
I am not familiar with the term "almond flakes" is this equaivalent to
"slivered," "sliced" or something completely different?

ThanksRobyn

Hi Robyn,
I think flaked almonds are the "sliced" ones - that is if you mean flat thin
slices. Slivered are the ones that are sliced vertically, long and thin, and
are a bit chunkier. Does that make sense?
Caitlin


Perfect sense, thanks!

My BF will be very happy to have almond biscuits on his birthdayRobyn