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Spice Cookies - from Myra’s 1919 Diabetic Cookbook
1/4 cup almond flour
2 eggs, separated
3-4 saccharin tablets (see note)
1 tablespoon heavy cream
1 teaspoon mixed spices (cinnamon, cloves & nutmeg)
1-2 tablespoons coarsely shopped blanched almonds
Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff. Add almond flour, spices and cream to yolks, stir smooth. Fold in egg whites. Drop from teaspoon on a buttered tin; flatten out, sprinkle chopped almonds on top, and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.
Protein: 31.95 grams
Fat: 31.32 grams
Carb.: 8.47 grams