Guest guest Posted January 15, 2001 Report Share Posted January 15, 2001 Re: kirstie's almond cookies I think I missed this recipe.. can anyone fwd it to me offlist tinkerbell@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 mmmmm. me, too, please Thanks in advance rwrw@... Re: kirstie's almond cookies I think I missed this recipe.. can anyone fwd it to me offlist tinkerbell@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 Here's what I posted the first time: I had a very stressful night last night and got the munchies, so I made a new treat! Crispy almond cookies (with an essence of shortbread) 2 egg whites (0.6 carbs) 2 tablespoons Splenda (3 carbs) 100 gram (about 4 oz.). package of sliced almonds (19.740 carbs (less 11.8 fiber if you are subtracting) Preheat the oven to 275. I beat the eggwhites with the splenda until stiff, then folded in the almonds. I buttered a rectangular glass baking dish (cookie sheet would work well, but I think mine are in the car!) and spread the mixture evenly over the bottom of the dish (would work well for individual cookies too). I let it cook at 275 for about an hour, and then turned the oven down to 150 while I went for a walk. I then forgot I was making them for about another hour (maybe 3 hours total from start to finish?) and when I took them out, they were slightly golden and crisp. I broke it into irregular pieces and then proceed to eat the whole batch! They were GOOD. The butter on the bottom sort of really gave it a shortbread taste (makes me wonder what doing the same thing with ground almonds intead would produce!). Whole recipe: 23.340 carbs (11.8 of which are from fiber) In the past, I've made similar meringue concoctions with sliced hazelnuts and I've cooked them for varying amounts of times. Sometimes if I've been impatient, I get more of a bread like texture which is great with a morning cup of tea. Kirstie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 Here's what I posted the first time: I had a very stressful night last night and got the munchies, so I made a new treat! Crispy almond cookies (with an essence of shortbread) 2 egg whites (0.6 carbs) 2 tablespoons Splenda (3 carbs) 100 gram (about 4 oz.). package of sliced almonds (19.740 carbs (less 11.8 fiber if you are subtracting) Preheat the oven to 275. I beat the eggwhites with the splenda until stiff, then folded in the almonds. I buttered a rectangular glass baking dish (cookie sheet would work well, but I think mine are in the car!) and spread the mixture evenly over the bottom of the dish (would work well for individual cookies too). I let it cook at 275 for about an hour, and then turned the oven down to 150 while I went for a walk. I then forgot I was making them for about another hour (maybe 3 hours total from start to finish?) and when I took them out, they were slightly golden and crisp. I broke it into irregular pieces and then proceed to eat the whole batch! They were GOOD. The butter on the bottom sort of really gave it a shortbread taste (makes me wonder what doing the same thing with ground almonds intead would produce!). Whole recipe: 23.340 carbs (11.8 of which are from fiber) In the past, I've made similar meringue concoctions with sliced hazelnuts and I've cooked them for varying amounts of times. Sometimes if I've been impatient, I get more of a bread like texture which is great with a morning cup of tea. Kirstie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2001 Report Share Posted January 16, 2001 Here's what I posted the first time: I had a very stressful night last night and got the munchies, so I made a new treat! Crispy almond cookies (with an essence of shortbread) 2 egg whites (0.6 carbs) 2 tablespoons Splenda (3 carbs) 100 gram (about 4 oz.). package of sliced almonds (19.740 carbs (less 11.8 fiber if you are subtracting) Preheat the oven to 275. I beat the eggwhites with the splenda until stiff, then folded in the almonds. I buttered a rectangular glass baking dish (cookie sheet would work well, but I think mine are in the car!) and spread the mixture evenly over the bottom of the dish (would work well for individual cookies too). I let it cook at 275 for about an hour, and then turned the oven down to 150 while I went for a walk. I then forgot I was making them for about another hour (maybe 3 hours total from start to finish?) and when I took them out, they were slightly golden and crisp. I broke it into irregular pieces and then proceed to eat the whole batch! They were GOOD. The butter on the bottom sort of really gave it a shortbread taste (makes me wonder what doing the same thing with ground almonds intead would produce!). Whole recipe: 23.340 carbs (11.8 of which are from fiber) In the past, I've made similar meringue concoctions with sliced hazelnuts and I've cooked them for varying amounts of times. Sometimes if I've been impatient, I get more of a bread like texture which is great with a morning cup of tea. Kirstie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2001 Report Share Posted January 17, 2001 Can someone forward the kirstie's almond cookie recipe to me too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2001 Report Share Posted January 17, 2001 Can someone forward the kirstie's almond cookie recipe to me too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2001 Report Share Posted January 17, 2001 I just re-sent it to the list yesterday (or the day before) . I'm not at home right now, but you should be able to go to the list's messages on egroups (go to www., Mygroups, Atkins_Support, Click on the messages for January - you can scroll through them or do a search). If you haven't been able to find them yourself, send me another email tonight (khawkey@...) and I'll dig it out again to send to you. Kirstie > Can someone forward the kirstie's almond cookie recipe to me too. > Quote Link to comment Share on other sites More sharing options...
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