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--- sugar_free_italian_almond_cookies [2025/07/01 08:36] – [Source] karin
+++ sugar_free_italian_almond_cookies [2025/11/26 10:17] (current) – [Ingredients] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 16 oz. homemade sugar-free almond paste
+  * 12 oz. homemade sugar-free [[almond_paste|almond paste]]
-  * 1/2 + 1/3 cups sugar substitute (I use Splenda)
+  * 1/2 c. + 2 T. sugar substitute (I use Splenda)
-  * 1 1/2 cups confectioners' sugar substitute (I use Swerve)
+  * 1 c. + 2 T. confectioners' sugar substitute (I use Swerve)
-  * 1/2 teaspoon salt
+  * 3 level tablespoons cornstarch
-  * 3 rounded tablespoons cornstarch
+  * 3/8 t. salt
-  * egg whites from 4 large eggs
+  * egg whites from 3 large eggs
-  * 3/4 pounds blanched, slivered/sliced almonds (approximately; I don't actually measure)
+  * 1/2 pound blanched, slivered/sliced almonds (approximately; I don't actually measure)
 ===== Directions =====
-  * Grate the almond paste with the large holes of a box grater into a large bowl. Throw in the rest of the ingredients except for the slivered almonds; mix on low speed until well combined.
+  * Grate the almond paste with the large holes of a box grater into a large bowl. Add the sugar substitute, confectioner's sugar substitute and cornstarch to the bowl but do not combine (yet).
+  * Beat the egg whites with the salt until foamy. Pour into the bowl with the almond paste, sugars and cornstarch, mix until well combined.
   * Drop the dough by teaspoonfuls into a bowl of sliced almonds and roll to coat (dough will be *very* sticky).
   * Place the balls on cookie sheets covered with parchment paper and cover with saran wrap. Let the dough balls sit out on the countertop for 1-3 hours, until they dry out a bit.
   * Pre-heat the oven to 375°F.
   * Bake the cookies on parchment paper-lined cookie sheets for  for 12-15 minutes, until puffed and light golden brown.
-===== Notes =====
-  * I have tried making these vegan using aquafaba in place of the egg whites. They Did Not Work (dough looked good when raw, but spread out into a liquid puddle when baked). If anyone comes up with a way to make these vegan, let me know!
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   * I originally got this recipe from rachelray.com, but that link is no longer available
-  * Yield: 3 dozen large cookies
+  * Yield: 2 dozen large cookies
 {{tag>type:cookies type:gluten_free ingredient:almonds ingredient:almond_paste }}