Almond

Almond Cookies
Yield: 24 servings
1 1/4 cups almond flour
1 cup Splenda
1 egg
1/2 teaspoon almond extract
1/4 cup butter, softened
Mix all together well and form into 24 small balls. Press flat on a ungreased cookie sheet. Decorate with
an almond slice (optional) Bake for 8 minutes at 350 degrees F.
Per Serving: 21 Cal (69% from Fat, 4% from Protein, 27% from Carb); 0 g Protein; 2 g Tot Fat; 2 g
Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 26 mg Sodium; 14 mg Cholesterol

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Almond Flour Pound Cake
Yield: 12 servings
1 cup butter, at room temperature
1 cup Splenda, bulk − not packets
5 eggs
1/3 cup sour cream
2 cups almond flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla butter nut extract
Cream butter and Splenda well. Add eggs, one at a time beating after each addition. Mix flour with
baking powder and spices and add to egg mixture a little at a time wile beating. Add sour cream and
vanilla butter nut extract. Pour into a greased 8−inch cake pan and bake at 350 degrees F for 50 to 55
minutes
Serve with SF cherry or apple pie filling and whipped cream.
Per Serving: 187 Cal (82% from Fat, 6% from Protein, 11% from Carb); 3 g Protein; 19 g Tot Fat; 6 g
Carb; 0 g Fiber; 71 mg Calcium; 1 mg Iron; 271 mg Sodium; 147 mg Cholesterol

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Almond Sponge Roll
Yield: 12 servings
8 eggs
2 teaspoons Splenda
1 cup almonds, ground
1 teaspoon vanilla extract
Filling
8 ounces mascarpone cheese
8 ounces ricotta
Preheat oven to 325 degrees.
Separate egg yolks and egg whites. Beat egg yolks until they are light, then gradually beat in the
almonds or almond meal and about a teaspoon of stevia.
Beat the egg whites until they are stiff, but not dry, and fold in vanilla extract. Fold the yolk mixture
into the egg whites.
Grease a baking pan, and line with tinfoil so that the foil extends over the edge of the pan; grease the
foil well. Pour the batter into the pan, spread evenly, and bake for 15 minutes.
As soon as the cake comes from the oven, reverse the pan onto wax paper, or a clean towel which has
been dusted with almond powder. Loosen the edges of the foil, and very carefully peel off the foil, being
cautious not to tear the surface of the roll.
Mix ingredients for filling, adding Splenda to the sweetness of your choice. Spread filling on cake very
carefully as not to tear it. Gently roll the cake, and serve when slightly cooled.
Per Serving: 155 Cal (66% from Fat, 24% from Protein, 10% from Carb); 10 g Protein; 11 g Tot Fat;
4 g Carb; 1 g Fiber; 96 mg Calcium; 1 mg iron; 76 mg Sodium; 170 mg Cholesterol