Love Life N Lollypop: Sugar-Free Crunchy Almond Cookies

Monday, March 25, 2013

Sugar-Free Crunchy Almond Cookies

A Simple Recipe for Eggless and Sugar-free Almond Cookies with a Crunch

With Easter just around the corner these are the perfect adult cookies - Eggless and without Sugar. You can also substitute regular Bbtter with a low fat Spread. But I must warn you that butter gives it that melt-in-the-mouth taste which you may not get from low fat. This recipe is super easy and will take under 30 minutes to make, from scratch.

Makes Around 20 cookies.

What we need

Almonds – 1 cup (with skin)
Flour – 2 cups
Sugar-free = ¾ cup (I use Canderel)
Butter or margarine softened - 1 cup
Almond/Vanilla Essence – 1 tsp

How we do it

Line a cookie sheet or baking tray with parchment paper or aluminium foil. Preheat oven to 160^oC.

Roughly chop the almonds. I usually put them in a zipper bag and crush them using a pestle. I like the almond crunch when I bite into my cookie and so like them to be just roughly chopped. If you want the cookies to be smooth, you can chop the almonds in a food processor to get finer bits.

That's how I chop almonds

I always use almonds with the skin for cookies as they not only look attractive giving that touch of brown to the cookies but are also rich in antioxidants. Alternatively, you can soak the almonds in water and peel away the skin.

Beat the butter well.

Add the sugar free and keep beating until its well blended. Add the essence. Now slowly add the flour, a little at a time, to make a soft dough.

Now add the chopped almonds and blend well into the dough and make it into a round ball.

Roll out the dough on a floured surface. Now using a cookie cutter, cut out the cookies. If the almonds are roughly chopped, it may not be very easy to roll out and cut the cookies. But the taste will make up for this inconvenience.