Italian Almond Cookies
A low fat cookie, but don't eat many - they have a lot of sugar!

Servings: 6 dozen cookies (72)

• 2 pounds almond paste
• 1 cup all-purpose flour
• 8 egg whites
• 2 cups white sugar
• 2 cups confectioners' sugar
• 2 cups sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. If you have trouble handling it, just let chill in the refrigerator for an hour or so. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.

Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.

Per Serving: 124 Calories; 6g Fat (39.4% calories from fat); 1g Saturated Fat; 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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