12 oz. homemade sugar-free almond paste

1/2 c. + 2 T. sugar substitute (I use Splenda)

1 c. + 2 T. confectioners' sugar substitute (I use Swerve)

3 level tablespoons cornstarch

3/8 t. salt

egg whites from 3 large eggs

1/2 pound blanched, slivered/sliced almonds (approximately; I don't actually measure)

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.

I originally got this recipe from rachelray.com, but that link is no longer available

Yield: 2 dozen large cookies