IFTSA Student Contest winner, Penn State Team, Cranberry, dark chocolate and almonds
1/2 cup almond flour*
1/3 cup all-purpose flour
1/8 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup I Can't Believe It's Not Butter!® , softened
1/2 cup SPLENDA ® Sugar Blend for Baking
1 large egg white
1/2 teaspoon lemon juice
1/4 teaspoon almond extract
1 cup whole natural almonds, chopped
1 cup dried cranberries, chopped
1 cup dark chocolate chips or semi-sweet chocolate chips
Preheat oven to 350 F and grease a cookie sheet with cooking spray.
In a medium-sized mixing bowl, mix together almond flour, all-purpose flour, baking powder, cinnamon, and salt.
Separately with a handheld mixer, cream butter substitute, sugar substitute, egg white, lemon juice, and almond extract. Combine dry and wet mixtures; add chopped almonds and chopped dried cranberries. Stir dough until consistency is thick and sticky.
Drop dough by tablespoon-sized portions onto greased cookie sheet. Bake for 10-12 minutes, until edges are golden-brown. Allow to cool on a wire rack for at least 20 minutes.
Place chocolate chips in a large coffee cup and microwave on high for 1 minute. Stir, and repeat until smooth. Dip cooled cookies into melted chocolate, coating half of each cookie. Lay cookies on parchment paper or wax paper until chocolate hardens and store in an airtight container for up to 1 week.
*Almond flour is available in most health food stores, many supermarkets, and is widely available online. To make almond flour, grind blanched slivered almonds in a food processor until finely ground; do not let it become a paste. Refrigerate until use.
Calories 512.5; Fat 11.7 g; Sat Fat 2.95 g; Mono Fat 4.192 g; Poly Fat .796 g; Protein 1.721 g; Carb 95.9 g; Fiber 1.253 g; Cholesterol 0 mg; Sodium 84.7 mg; Calcium 18.4 mg; Potassium 66.3 mg; Vitamin E 1.581 mg;