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1 1/2 cups (375 mL) all-purpose flour
2/3 cup (160 mL) SPLENDA® No Calorie Sweetener, Granulated
1/2 cup (125 mL) cornstarch
1 tbsp (15 mL) finely grated orange zest
1/2 tsp (2 mL) salt
1 cup (250 mL) unsalted butter at room temperature
3 large egg yolks
1 tsp (5 mL) vanilla extract
1 egg white
1/3 cup (80 mL) sliced almonds
In a food processor, pulse flour, SPLENDA® Granulated, cornstarch, orange zest and salt to combine. Add butter, egg yolks and vanilla and pulse until dough comes together. Shape dough into 2 logs about 1 1/2 inches (4 cm) in diameter, wrap in plastic and chill until firm (or freeze and then thaw refrigerated).
Preheat oven to 350°F (180°C) and line a baking tray with parchment paper. Slice cookies into 1/4 inch (7 mm) cookies and place on prepared baking tray. Lightly whisk egg white and brush onto cookies. Arrange a few almond slices on each cookie.
Bake for about 15 minutes, until the almonds begin to toast, then cool.
Store in an airtight container for up to 5 days or freeze up to a month.
Nutrition InformationAmount per Serving
Serving Size: 3 cookies
Total Calories: 170
Calories from Fat: 100
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 60 mg
Sodium: 70 mg
Total Carbohydrates: 13 g
Fibre: 1 g
Sugars: 0 g
Protein: 2 g